Soft Caramel-filled Triple Chocolate Chip Cookies
150g Brown Sugar
150g Caster Sugar
2 tsp vanilla extract
Pinch of salt
300g plain flour
100g dark chocolate chips
100g white chocolate chips
100g milk chocolate chips
75g caster sugar
3 tbs golden syrup
390g condensed milk
Make the caramel - put the butter, sugar, golden syrup and condensed milk into a large pan over a medium heat. Stir continuously until the sugar has dissolved then turn up the heat and boil for 5-7 mins, stirring all the time to ensure the mixture doesn't burn on the bottom of the pan.
The mixture is ready when it turns a deep golden colour and has thickened to a soft fudge consistency. Leave to cool for 1 hr.
Preheat the oven to 180 degrees.
Cream together the sugars and butter then add the vanilla essence, eggs and mix well plus a pinch of salt. Fold in the plain flour then the chocolate chips. Take a dessert spoon of cookie dough and pat down flat. Spoon a small tsp of the caramel onto the cookie and carefully fold up the sides so no caramel is exposed. Roll it into a smooth ball, covering any holes where the caramel could escape with additional dough. Place your balls onto a greased or lined baking tray. .
Bake for 10-12 mins or when golden brown and remove to cool for a few minutes. Transfer to a wire cool rack and then serve when you're ready. Store in an air tight container. Last for up to 7 days.
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