- 200g margarine
- 180g caster sugar
- 2 tsp vanilla essence (optional)
- 300g plain flour
- 5 tsp baking powder
- 100-120g Chocolate chunks (vegan chocolate if preferred)
- 120-100g Caramel pieces
- Freshly ground sea salt
- Preheat oven to 180 degrees C
- Cream margarine and sugar together in a mixer, until light and fluffy
- Slowly add sifted flour & baking powder to the butter mix, to form a dough
- Add the chocolate chunks and caramel chunks to the dough, and mix carefully
- Roll into small golf size balls, arrange on paper on a cookie tray, and press down slightly.
- Freshly grind salt on top of each cookie.
- Cook for 12-15 minutes in the middle of the oven (take out just as they start going golden, not when they’re all golden)
- Allow to cool slightly on the tray before transferring to the cooling rack.
- Transfer to a cooling rack, and then store in an airtight container when cool.
- In my experience, the best chocolate chunks are actually half or third a ‘square’ of chocolate, so you end up with cubes of chocolate around 1cm square (which are much nicer to eat within the cookie). Chocolate drops are just a little too small, and so melt too much during cooking.
- The cookies do not need cooking for quite as long as you may expect. But if they’re just going golden brown, they’ll still be quite soft when getting out of the oven, but they’ll firm up nicely when cooling.