Mia Bakes: Salted Caramel Chip Wholemeal Chocolate Cookies

Now, that sounds like a mouthful isn't it? HAHAHA.

Well, I was looking at my leftover bag of salted caramel chips after baking the Chocolate Lava Salted Caramel Chip Cookie and thought, what else can I make out of this? 

Well, actually you can make anything with salted caramel chips, really. But I was still craving for some half soft-half crunchy cookie, so well... let's go!

To make 12-14 cookies, you'll need:

50g soften unsalted butter

25g baking stevia 

(or castor sugar, if you fancy)

1/2 tsp vanilla extract

1/2 tbsp raw honey

1/2 egg 

(to get half an egg, beat your egg and measure out half of the weight)

10g unsweetened cocoa powder

90g wholemeal flour

(you can use plain flour if you prefer)

1/4 tsp baking soda

a pinch of salt

(or use salted butter and omit salt)

50g salted caramel chips

optional:

dark chocolate chunks

colourful sprinkles

-recipe adapted from geniuskitchen.com-

This really CANNOT be any easier. 

First up, cream your butter and sugar until pale and fluffy, before beating in the egg, honey and vanilla extract. 

Sift in your dry ingredients (do not skip sifting as cocoa powder is always lumpy) and fold until most of the pockets of flour has disappeared, before folding in the salted caramel chips until just combined. 

Drop tablespoonful of your cookie batter onto a baking sheet lined with baking paper, space them about an inch apart. They do spread a bit, but not that much, so do press them down a little with wet hands if you prefer a flatter cookie. 

If you fancy, press in a few chunks of dark chocolate (or any chocolate you like) over the top of the flatten cookie and sprinkle some colourful sprinkles over the top before sending these cookies into the oven at 180 degree Celsius and bake them for about 15 to 18 minutes. 

 And, tadaa~

The sprinkles definitely added a nice, joyous touch to these cookies, which is slightly cakey and right smack in between a crunchy cookie and a soft cookie. YUMS!

Till then,

Mia Foo

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Mia Bakes: Chocolate Lava Salted Caramel Chips Cookie

Well, guess what? It's LAVA COOKIES, Y'ALL!

Came across the salted caramel chips while randomly browsing the baking aisle at the supermarket and just decided to pick it up without much thought initially. Hahaha, and since I've bought it, I gotta use it right? 

So yup, let's make some salted caramel chips cookies with a chocolate lava centre then!

To make roughly 20 cookies, you'll need:

125g plain flour

60g soften unsalted butter

100g brown sugar
(I've used 35g baking stevia + 30g brown sugar)

1/4 tsp baking soda
1/8 tsp salt
(omit if you're using salted butter)
1/2 tsp vanilla extract
1 small/medium egg
90g salted caramel chips
20 cubes of your favourite dark chocolate
I used 70% dark chocolate, feel free to use milk chocolate or even white chocolate if you fancy them.

First up, cream your butter and sugar together until the mixture turns light and fluffy, then beat in your egg and vanilla extract until well combined. Sift in all your dry ingredients and fold until almost combined before folding in the salted caramel chips.

Your batter should be only very slightly sticky, but still easily pliable. Do add in some more flour along the way if you feel that your batter is too runny. Or else you'll have problems wrapping the chocolate cubes in!

Then, wrap up your batter in cling wrap and leave it to rest in the fridge for 30 minutes to an hour for it to firm up.

After the cookie dough has firmed up, take it out from the fridge and start wrapping your chocolate cubes into 1 heaping tablespoon of dough (I weighed mine and they're about 32 - 35g each). Feel free to pop them back into the fridge if you find that they've gone too soft to work with easily.

Then, place your chocolate-centre cookie dough balls on a baking sheet, spaced 2" apart and bake them at 190 degree Celsius for about 10 to 12 minutes. Keep a watchful eye on them at the 10th minute, they should just be slightly browned at the side and still pale in the centre!

When they're done, they will still be quite fragile, so do be extra careful when transferring them over to a cooling rack. These cookies are best eaten warm, so do not leave them to cool completely before tucking in!

Otherwise, you may also heat the cooled leftover cookies slightly in the microwave for perhaps 30 to 60 seconds to get the chocolate centre molten again before eating!

Look at that molten dark chocolate centre! Best #cheatdayeat ever!

Till then,

Mia Foo

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