Are you a cookie monster?
I bet you are.
What’s not to like, right?
Especially if there’s a surprise lurking inside the decadent chocolate exterior?
Like these double chocolate chunks with a super rich and super wonderful dulce de leche centre.
I used some really adorable half and half chocolate chips. They’re half white and half dark chocolate.
Aren’t they pwetty?
Also, I used a lovely purple silicone mat my aunt gave me. I loved how easy it was to use!
These cookie chunks aren’t delicate. They’re chunky. They’re hunky. They’re a little bit like Moto Moto. ( Go listen to his song :P)
I like ‘em big. I like ‘em chunky. I like ‘em big. I like ‘em plumpy.
I like ‘em round. With something something.
Still talking about the cookies here darlings! ;)
And the dulce de leche inside is the best caramel ever. It’s golden and thick and sweet, and stays gooey inside the cookie, until you take a bite and it melts in mouth, coating your tongue with its awesomeness.
Here’s the recipe. Go make your inner cookie monster proud! :)
Double chocolate cookie chunks with gooey caramel centres
Prep time: 20 mins
Cook time: 20 mins
Recipe adapted from: Hip Foodie Mom
115 g butter (salted is fine)
300 g caster sugar
60 g cocoa powder
1 tsp vanilla extract
1/2 tsp baking soda
220 g flour
100 g chocolate chips (dark, white, milk, or mixed)
80ml or 1/3 tin Dulce de leche (recipe here)
1. Melt the butter in a large pan and then stir in the sugar and cocoa. When slightly cool, mix in the eggs and vanilla extract.
2. In another bowl, mix the baking soda and flour together. Add this dry mixture to the cocoa mixture a little at a time until completely incorporated. Stir in the chocolate chips.
3. Place the dough in the fridge for about 30 minutes. Line a baking tray with parchment or use a silicone mat.
4. Preheat the oven to 180º C. Take about a heaped tablespoon worth of dough in your hand and shape it into a rough ball. Make an well in the centre and fill it with a teaspoon of dulce de leche. Cover the well with a flattened piece of dough to seal. Place these on the tray/mat and bake for 20 minutes or until the edges of the cookie are beginning to dry slightly but the centre is still soft. Remove and cool before serving.