Chewy Caramilk Chocolate Chip Cookies

cookie chip cookies on a blue plate

Overview

Chewy Caramilk Chocolate Chip Cookies

By Amy // Posted Mar 9, 2021 // Category Cookies

My Chewy Caramilk Chocolate Chip Cookies recipe came to be when I saw a new type of chocolate chip in the baking aisle of my local supermarket. 

Cadbury has recently released their “Caramilk” baking chocolate chips and I just had to make something with it. 

These “Caramilk” chocolate chips taste quite like caramelly white chocolate. They were double to price ($6) of normal chocolate chips but I felt like they tasted better and more sophisticated than normal white chocolate chips.

To enhance the caramel taste, I used only brown sugar in this recipe. Brown sugar also gives a chewier texture to the cookies. 

The result? Absolutely deliciously chewy and caramelly chocolate chip cookies! 

Check out my favourite cookie recipes.
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tips

1. Use room temperature ingredients

Room temperature ingredients will make it so much easier for you to cream and beat your cookie batter. Your cookies will be fluffier and softer.

2. Don’t over-mix the dough

If you overwork your dough, this can result in tough cookies. Your dough has gluten, a protein, that gets harder the more it is worked.

When you add the dry and wet ingredients together, beat it at a low speed until it just comes together. This is the same when you add the chocolate chips, stop mixing as soon as the chocolate chips have been distributed evenly across the dough.

3. Chill the dough before baking

If you let your dough chill and rest in the fridge, it allows the fat to cool. This means the cookies will spread less quickly when baking and the middle of your cookie will be chewier.

4. Customise the ingredients and method

You can use white sugar to make crispier, instead of chewy, cookies. Also, if you skip the chilling step, it may result in a more flat, but chewier cookie.

Click on this link to see cookie making tips!

RatingDifficultyBeginner

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cookie chip cookies on a blue plate

Yields18 Servings
Prep Time15 minsCook Time8 minsTotal Time23 mins

 113 g unsalted butter, at room temperature (1 stick)
 210 g soft brown sugar
 1 tsp vanilla extract
 1 egg, at room temperature
 180 g plain flour, sifted
 ½ tsp baking soda
 ¼ tsp baking powder
 ½ tsp fine salt
 180 g Caramilk chocolate chips

1

Line two cookie trays with baking paper and set aside. Prepare your dry ingredients. In a large mixing bowl, whisk the flour, baking soda/powder, salt together to combine.

2

Using a standmixer at a medium speed, beat the butter on its own for about 2 minutes to further soften. Add the brown sugar and cream together until light and fluffy. Add the egg and the vanilla extract and beat until well combined.

3

Sift the dry ingredients into the wet ingredients and beat until just combined. Add the chocolate chips and mix gently until well dispersed throughout the dough. Be careful not to overmix.

4

Wrap the dough in cling wrap and chill in the fridge for 30 minutes. Preheat your oven to 190C (375F) 15 minutes into chilling the cookie dough.

5

Divide the dough into 18 and roll into a ball. Place them throughout the baking tray. Make sure you leave ample space so that the cookies don't stick together while baking.

6

Bake for about 7-9 minutes or until the top of the cookie just starts to brown. Let them cool for a few minutes before transferring to a cooling rack.

7

Keep the cookies in an airtight container and consume within a week.

Ingredients

 113 g unsalted butter, at room temperature (1 stick)
 210 g soft brown sugar
 1 tsp vanilla extract
 1 egg, at room temperature
 180 g plain flour, sifted
 ½ tsp baking soda
 ¼ tsp baking powder
 ½ tsp fine salt
 180 g Caramilk chocolate chips

Directions

1

Line two cookie trays with baking paper and set aside. Prepare your dry ingredients. In a large mixing bowl, whisk the flour, baking soda/powder, salt together to combine.

2

Using a standmixer at a medium speed, beat the butter on its own for about 2 minutes to further soften. Add the brown sugar and cream together until light and fluffy. Add the egg and the vanilla extract and beat until well combined.

3

Sift the dry ingredients into the wet ingredients and beat until just combined. Add the chocolate chips and mix gently until well dispersed throughout the dough. Be careful not to overmix.

4

Wrap the dough in cling wrap and chill in the fridge for 30 minutes. Preheat your oven to 190C (375F) 15 minutes into chilling the cookie dough.

5

Divide the dough into 18 and roll into a ball. Place them throughout the baking tray. Make sure you leave ample space so that the cookies don't stick together while baking.

6

Bake for about 7-9 minutes or until the top of the cookie just starts to brown. Let them cool for a few minutes before transferring to a cooling rack.

7

Keep the cookies in an airtight container and consume within a week.

Chewy Caramilk Chocolate Chip Cookies
Nutrition Facts

Servings 18


Amount Per Serving
Calories 181
% Daily Value *
Total Fat 8g13%
Saturated Fat 4.9g25%
Cholesterol 23mg8%
Sodium 145mg7%
Potassium 38mg2%
Total Carbohydrate 25.5g9%
Dietary Fiber 0.3g2%
Protein 2g4%

Vitamin A 17.8%
Calcium 43%
Iron 1%
Vitamin D 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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