*This post is sponsored by Urban Platter. All opinions are my own.
These caramel double chocolate cookies will give any supermarket packaged cookie a run for its money! Rich dark chocolate cookie has a buttery salted caramel surprise within it. Dunk it in milk or have it with your coffee, either way, it’s the most luxurious yet simple afternoon tea time treat.
WATCH THE VIDEO:
There is something so beautiful about baking your own cookies at home. For starters, your home smells absolutely delicious! It’s what I associate a beautifully cozy home to smell like! It’s the kind of smell that makes angels sing in heaven. It’s also pretty safe to say that I’ve become super addicted to baking cookies these days. For some reason, I want to bake more of it. They’re literally so easy to put together. So you can expect to see a lot more cookie recipes up on the blog in the near future! These caramel double chocolate cookies are one of them.
When you watch the video above, you’ll see how easy it is to make these caramel double chocolate cookies. I’ve used oat flour to make these cookies gluten free and I’ve also added cornflour, cocoa powder and Urban Platter’s Professional Baking Soda, which in my opinion, is so important to give these cookies that beautiful chewy texture that makes these cookies an absolute winner and you’ll see what I mean when you bake them!
A few days ago, we had made double chocolate cookies. So, you must be wondering what’s so special about these ones considering the only thing more here is the addition of a hidden caramel surprise? Trust me, there’s a lot more going on here, really! Firstly, these cookies are eggless. I’ve received several requests asking for eggless treats and I thought that this would be an excellent challenge for me too as I’ve only ever baked with eggs.
In addition to this, there is no gluten in these cookies too! Yes, these caramel double chocolate cookies are gluten free and made with oat flour. I absolutely love this gem of a flour, honestly! You’ll know it as I’ve also used them to make all the french macaron recipes that you will find on this blog, with the very recent one being the Rose and Chocolate Macaron. Let me tell you guys, these cookies are a dream.
Once you’ve made your cookie dough and rested it enough, you just scoop them out, divide one whole scoop into two parts. Flatten one out, place a chewy caramel or a butter toffee. Place the other half over it covering it well enough so it resembles a ball. Top this with more chocolate chunks and bake in the oven.
When they’re ready and out of the oven, resist the urge to bite right into them! Let them sit for about 15 – 20 minutes and the wait would be so worth it! I’m eating the cookie as we speak and guys, trust me, it’s the most decadent treat that’s also super easy to make!
- 75 grams sifted oat flour
- 25 grams cocoa powder
- 1 teaspoon cornstarch
- 1/2 teaspoon Urban Platter Professional Baking Soda
- 100 grams salted butter, room temperature
- 50 grams caster sugar
- 100 grams condensed milk, room temperature
- 115 grams dark chocolate chunks
- 12 chewy caramels / butter toffees
- In a bowl, add the oat flour, cocoa powder, cornstarch and baking soda. If using unsalted butter, add 1/4th teaspoon salt to this mix also.
- Whisk until everything is well combined. Keep aside.
- Using electric beaters, start beating butter until smooth.
- Add caster sugar and mix again until well combined.
- Add condensed milk and mix again until everything is uniform, about 1 minute on medium speed.
- Add the dry ingredients and mix well.
- Halfway through add the chocolate chunks
- Mix well and let rest for 30 minutes at room temperature.
- Preheat oven to 180 C / 350 F
- Using an ice cream scoop, scoop out the dough onto a parchment lined baking tray.
- Place a chew caramel or butter toffee in the center of each scoop and slightly cover the top with the surrounding dough.
- Please be careful to not push the caramel too far down or it will sink right to the bottom while baking.
- Bake in oven for 11 minutes.
- Let them cool for about 10 minutes. Transfer to a wire rack carefully to finish cooling.
- Store in an airtight container for up to 4 days.