Salted caramel double choc cookies

Hold on to your socks ladies and gents because this one will have you salivating at the mere reading of this recipe.

I’m pretty proud of this one, since I made up my own recipe using the 1:2:3 cookie ratio (sugar:fat:flour), and they turned out absolutely perfect. Despite a relatively humble beginning, these babies have got it all, and are a definite ‘must’ for any chocolate lover, and/or for those of you who adore that sweet-salty balance.

Calorie counters, look away – things are about to get very messy…



  • 100g golden caster sugar
    (normal white caster will do too)
  • Flaky salt
  • 200g unsalted butter
  • 2tbsp golden syrup
  • 225g self-raising flour
  • 75g cocoa powder
  • 200g plain chocolate
  • 200g caramel-filled chocolate
    (I used Cadbury’s. However, the important thing is the amount of squares rather than the weight of the chocolate. My mixture made 24 cookies, so I used 24 squares of chocolate)

(makes 24)

(preheat oven at 175C fan)

  1. Put (softened!) butter, sugar, and golden syrup in a bowl and mix together until combined.
  2. Sift flour and cocoa powder into the bowl and stir together.
  3. Chop up the plain chocolate into chunks, and fold into the cookie batter.
  4. OPTIONAL STAGE: Place batter on a long strip of clingfilm and wrap it up like a massive sausage, making it about 3 inches in diameter. Ensure the rounded sides are smooth and even. Place in the fridge to set up for 1/2hr onwards (I actually left mine in overnight). Once chilled, preheat your oven (175C fan), before placing the chocolate sausage on a chopping board, and slicing  into circular discs, about a pinky finger’s width. Slicing with the clingfilm on is fine – just remember to peel it off before you bake them. (Top tip: a bread knife makes it easier to cut.) Pop them on your lined baking tray and continue to step 6.
  5. Shape cookies into balls and squash into cookie-shapes. Place on tray lined with greaseproof paper, about 1/2 a cookie’s width apart. Don’t worry, they don’t spread too much.
  6. Bake for 8 minutes.
  7. Retrieve your trays of semi-baked cookies, and now press one square of caramel-filled chocolate into the centre. Not too hard – you don’t want to completely destroy your cookies, as this batter is quite short and will smoosh apart if you’re too rough.
  8. Sprinkle a pinch of flaky salt (though regular will do if you don’t have flaky) over the top of each cookie, then return to the oven.
  9. Bake for a further 15-20 minutes (pre-chilled dough will take closer to 20 minutes).
  10. Your cookies are done! Eat them warm, with a piping mug of tea, and maybe a friend or two to help you out (only if you’re feeling generous 😉 )

Hope you enjoy this one – they really are absolutely delicious, and I’m quite generous with my sprinkle of salt so you really get that salty tang that contrasts the sweet caramel. The chilling process is really only there to give your cookies that perfect cookie shape (so presentation points, really), so if you don’t have time for that, go ahead and cut it right out.

Enjoy, happy eating!



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