Caramel Cornflake Chocolate Chunk Cookies
Thick, chewy, salty, sweet. These caramel cornflake cookies are the delicious snack you didn't know you needed! Sure to be a cookie jar staple!
Ingredients
- 115 g unsalted butter
- 110 g caster sugar
- 110 g soft light brown sugar
- 1 large egg + 1 large egg yolk
- 1/2 tsp vanilla extract
- 250 g plain flour
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 200 g dark chocolate
- 75 g cornflakes
- 180 g caramel sauce chilled
Instructions
- Firstly, melt the butter either in a microwave or in a small saucepan. Then pour into a large bowl with both sugars and whisk together using an electric hand whisk until combined and with no lumps. Add the egg, egg yolk and vanilla, then whisk for 2-3 minutes until the mixture is paler in colour. Then add the dry ingredients and mix again to combine.
- Chop the chocolate roughly, then add to the dough along with the cornflakes and mix in with a silicone spatula or wooden spoon. You may find it easier to mix in with your hands. Then place a sheet of clingfilm directly onto the cookie dough and chill in the fridge for 2 hours.
- Roll the cookie dough into balls roughly 77g in size. Then one by one, hold the cookie dough ball in the palm of your hand and push down in the middle to make a 'cup' shape. Place just under 1tbsp of the caramel into the hole and then wrap the dough around to encase it. Don't worry if a little caramel oozes out. Then place all the balls back in the fridge for 20 minutes.
- Meanwhile, preheat the oven to 180C/160C Fan/Gas Mark 4 and line a large baking tray with baking paper. Place 4 balls onto the baking tray with space to spread. Place the remaining balls back in the fridge to chill. Bake for 16-18 minutes, then rap tray heavily onto the cooling rack to defalte slightly and leave to cool slightly for 10 minutes. Then remove the cookies and place on a cooling rack to cool completely. Repeat the process until all the balls are baked.
Notes
Cookies can be kept in an air-tight container for 4-5 days.
Once rolled, cookie dough can be kept in the freezer and then baked directly from frozen.