- 120g unsalted butter
- 90g soft brown sugar
- 60g caster sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 210g plain flour
- 1/2 teaspoon baking soda
- Pinch of salt
- 75 grams milk chocolate, chopped into chunks (big or small, whatever you would prefer)
- 135g Galaxy Caramel Chocolate, roughly chopped
- For decoration, I brought 135g extra Galaxy Caramel and one tub of Carnation Caramel, 397g.
- Prepare your ingredients, weighing it all out and cutting your chocolate into small pieces. This will require a sharp knife. It doesn’t have to be perfect! You know what they say about a messy chef!
- Put your butter into a heatproof bowl and melt it either in the microwave (this took me around 30 seconds) or over boiling water. Then, importantly, wait for the butter to cool so it is no longer hot, but still smooth.
- Once the butter is at room temperature, add the soft brown sugar, caster sugar, vanilla extract and egg and stir until smooth. Add the flour, baking soda and salt then stir until soft cookie dough forms. Add the milk chocolate and Galaxy Caramel and stir until combined.
- Chill the cookie dough in the fridge for AT LEAST one hour.
- Preheat the oven to 180C (350 F) and line two baking trays with baking or parchment paper.
- Roll the cookie dough into a golf ball shape and size, using your hands and place on an oven tray. You should be able to make 12 cookies, with 6 on each tray. Bake for 11-13 minutes. While the cookies are still warm, decorate with your caramel sauce and extra chocolate! This will make the toppings melt slightly!
The cookies may look underbaked when you take them out of the oven but trust the process!