Last week I made salted caramel chocolate chunk cookies and they turned out to be monsters! Seriously, enormous cookies. Here’s how to make some monsters:
(Original recipe from Picky-palate.com)
I love bulk-sized items, such as this vanilla extract from Costco (love Costco too):
A lot of baking recipes call for softened butter but it can be difficult to keep butter soft in the winter even if it’s out of the fridge days before you use it. To make the mixer’s job a bit easier, give the block of butter a smush in it’s wrapper and it will soften it up enough to use.
Preheat oven to 180 degrees. Beat 250g butter, 3/4 cup granulated sugar and 1 cup light brown sugar.
Add 2 eggs and 1 1/2 tbsp vanilla extract and beat again.
Mix in 1/4 cup caramel sauce (I used Carnation cook with Caramel). If you want a more intense caramel flavour to come through I would add more caramel than 1/4 cup here.
Mix 3 3/4 cups plain flour, 1/2 tsp salt and 1 1/2 bicarbonate of soda and gradually mix into the wet ingredients.
Add many many chocolate chips (aka 12 ounces).
Use a 1/3 cup measure to place balls of the dough onto a baking sheet. Grind a small amount of sea salt on the top of each cookie.
Chop 1 1/2 cups of dark chocolate and add to the top of the cookies.
Bake for 12 – 15 minutes until golden around the edges.
Now for the noses. Kitten nose:
Which is cuter? You decide!