Chocolate caramel cookies

Happy New Year
A Long Overdue Update, A Good Cause and No-Churn Speculoos Ice Cream (No Machine Needed)

The whole full-time job thing is really wrecking havoc with my blog schedule and my baking rutine. Besides the job, I have just been to Chile for ten days (lovely, lovely country, and the Dulce de Leche…! wow!) and the wedding planning is getting serious!

Chocolate caramel cookies

But still there is time for the Little Things, such as noticing that while I was in South America, Dr. Oetker has launched Fudge Chunks in Denmark! I stumbled on them in my local supermarket today, and since I wrote to the company via their Facebook site some time ago requesting this particular product, I feel like the product has been launched for my sake! To celebrate, I made chocolate caramel cookies – lovely! The cookies are crisp, chocolate-y and delicious with little pieces of caramel scattered in.

 

Yield: appr. 20 cookies

110 g butter

70 g white sugar

70 g light muscovado sugar

1 tbsp. vanilla sugar

1/4 tsp salt

1 egg

140 g flour

10 g cocoa powder

½ tsp. baking soda

1 bag of fudge chunks (85 g)

 

Beat the butter with the sugars, salt and vanilla sugar until light and fluffy. Beat in the egg. Mix the flour, cocoa powder and baking soda together, and fold into the dough. Fold in the fudge chunks.

Roll the dough into balls 2 cm in diameter and flatten them slightly. Place on parchment paper on a baking sheet (they will spread, so leave plenty of room between them) and bake at 200 degrees Celsius for 10-14 minutes, depending on the oven.

Cool on a rack and enjoy!

Happy New Year
A Long Overdue Update, A Good Cause and No-Churn Speculoos Ice Cream (No Machine Needed)

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