WHITTAKER'S DARK CHOCOLATE CARAMEL COOKIES

Stop what you are doing and take note of this recipe!

It may be lockdown, but these little treats will bring sweet pockets of happiness to your day – guaranteed.
Using Whittakers Dark Chocolate salted caramel as the star of the show, this makes this afternoon baking mission one to rejoice over.
Fun fact is that I used to be useless at cooking and baking. It wasn’t until I really started to embrace life as a food photographer that my passion for the culinary world began. I am still learning every single day but I am definitely getting better. Who knows, I can let you guys decide if you decide to make them – please let me know.

Why Cookies? 
Well, as my first lockdown bake, it seems only fair that I share something accessible to all kiwi families. These are pretty easy, do not have a lot of ingredients and there is no need to get the mixer out or to chill the dough.

I hope you enjoy!

​Firstly, let’s start with what you will need:
​
INGREDIENTS

• ½ cup butter
• 3/4 cup granulated white sugar
• 2 teaspoons vanilla extract
• 1 large egg
• 1 ¾ cups all-purpose flour
• ½ teaspoon baking soda
• 1/3 teaspoon salt
• ½ bar of 250g Whittakers salted caramel chocolate, cut into smaller chunks. (Grab a full bar as the other half can be used at time of biking to place a chunk on each cookie – you will thank me later)

INSTRUCTIONS

• Preheat the oven to 200 degrees.
• Microwave the butter for about 40 seconds. Butter should be completely melted but shouldn't be hot to touch. I kept stirring it through the 40 seconds to melt quicker
• In a large mixing bowl, mix butter with the sugars until well-combined.
• Next, stir in vanilla essence, crack the egg into the mixture and stir until mixed well.
• From there add the flour, baking soda, and salt.
• Mix dough until combined. It took a few minutes and some muscle work. The dough should be soft and a little sticky.
• Next, add in the chocolate chunks.​

• Using an ice cream scoop or spoon, scoop out small balls and place 2 inches apart on baking sheet. I then added 1 square of chocolate to the top of each cookie…because we are in lockdown and we deserve it!
• Bake for 7-10 minutes, or until cookies are set. They will be puffy and still look a little underbaked in the middle. I would recommend keeping an eye on them as the bottoms burn easily.

TADA!
Once these are out the oven...try and control yourself as the caramel will be HOT!
Wait for these to cool enough that you don't burn your taste buds off, make a cuppa and relax, feeling accomplished at your delicious creation! 

ENJOY! (and send pics)
Ally xox