Crunchy on the Outside, Gooey on the Inside Cookies
Crunchy on the Outside, Gooey on the Inside Cookies
Ingredients
- 200 g cold butter, cubed
- 100 g white sugar
- 100 g light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 300 g plain flour
- 1 teaspoon cornflour
- 1 teaspoon bicarbonate of soda, (baking soda)
- 1/2 teaspoon salt
- 200 g milk chocolate chunks
- 100 g caramel chocolate chunks, (Caramilk)
Instructions
- 1
In a stand mixer fitted with a paddle attachment, cream together the cold butter, white sugar, and light brown sugar until the mixture is light and fluffy.
⏱️ 5 min
- 2
Add the egg and vanilla extract to the mixture and continue to mix until just combined.
⏱️ 2 min
- 3
Incorporate the plain flour, cornflour, bicarbonate of soda (baking soda), and salt into the wet ingredients. Mix until just combined, being careful not to overmix the dough.
⏱️ 3 min
- 4
Fold in the milk chocolate chunks and caramel chocolate chunks (Caramilk) until they are evenly distributed throughout the dough.
⏱️ 3 min
- 5
Scoop the cookie dough into large balls and place them on a baking tray lined with parchment paper, ensuring there is enough space between each ball.
⏱️ 5 min
- 6
Chill the cookie dough balls in the fridge for 30 minutes.
⏱️ 30 min
- 7
Preheat your oven to 180°C.
⏱️ 10 min•🌡️ 180
- 8
Bake the chilled cookie dough balls at 180°C for 15-18 minutes.
⏱️ 18 min•🌡️ 180
- 9
Once removed from the oven, bang the baking tray on the counter a few times. This technique helps to flatten the cookies slightly and create crinkly edges.
⏱️ 1 min
- 10
Allow the cookies to cool on the baking tray for 10 minutes before transferring them to a cooling rack to cool completely.
⏱️ 10 min
Kitchen Tools
Crunchy on the Outside, Gooey on the Inside Cookies
- 200 g cold butter, cubed
- 100 g white sugar
- 100 g light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 300 g plain flour
- 1 teaspoon cornflour
- 1 teaspoon bicarbonate of soda, (baking soda)
- 1/2 teaspoon salt
- 200 g milk chocolate chunks
- 100 g caramel chocolate chunks, (Caramilk)
Instructions
- 1
In a stand mixer fitted with a paddle attachment, cream together the cold butter, white sugar, and light brown sugar until the mixture is light and fluffy.
⏱️ 5 min - 2
Add the egg and vanilla extract to the mixture and continue to mix until just combined.
⏱️ 2 min - 3
Incorporate the plain flour, cornflour, bicarbonate of soda (baking soda), and salt into the wet ingredients. Mix until just combined, being careful not to overmix the dough.
⏱️ 3 min - 4
Fold in the milk chocolate chunks and caramel chocolate chunks (Caramilk) until they are evenly distributed throughout the dough.
⏱️ 3 min - 5
Scoop the cookie dough into large balls and place them on a baking tray lined with parchment paper, ensuring there is enough space between each ball.
⏱️ 5 min - 6
Chill the cookie dough balls in the fridge for 30 minutes.
⏱️ 30 min - 7
Preheat your oven to 180°C.
⏱️ 10 min•🌡️ 180 - 8
Bake the chilled cookie dough balls at 180°C for 15-18 minutes.
⏱️ 18 min•🌡️ 180 - 9
Once removed from the oven, bang the baking tray on the counter a few times. This technique helps to flatten the cookies slightly and create crinkly edges.
⏱️ 1 min - 10
Allow the cookies to cool on the baking tray for 10 minutes before transferring them to a cooling rack to cool completely.
⏱️ 10 min