Saturday, 12 February 2011

Weekend Baking: Chocolate Salted Caramel Cookies

Walking home from school was just about my favourite part of the day, way back when. 

Aside from the fact that classes were over for the day, the walk was downhill all the way : )

Anywho, on our merry way, we'd pass this little building that housed an ice rink, a sports bar and the best vending machine in the world. 

It was like a sort of like a ghetto slot machine

If you put in a nickel or a dime and then press the coin-return button, it'd spit out one and two dollar coins! 

One time, one of my brother's classmates was sitting in front of it with a tupperware container full of coins he'd collected from feeding the machine the same quarter over and over.

This magical vending machine also stocked this really yummy giant chocolate cookie that would call to me whenever I passed by. It was lovely and chewy and deep, dark brown with white chocolate chunks in it and for the longest time, I had made it my own personal mission to replicate them. 

After about the 700th failed attempt though, I sort of gave up hope. 

Until this little recipe came along : ) 

Everything comes together really quickly and I think it would be super fun to do with kids.

From Two Peas and Their Pod
1 1/4 cup all-purpose flour
¼ teaspoon baking soda
1/4 teaspoon salt
5 tablespoons butter
7 tablespoons unsweetened cocoa
2/3 cup granulated sugar
1/3 cup packed brown sugar
1/3 cup plain yogurt
1 teaspoon vanilla extract

Soft caramel, rolled into little balls
Sea salt to sprinkle on top

Preheat oven to 350ºF; line 2 baking sheets with baking paper. Sift together flour, soda, and salt; set aside.
Melt butter in a large saucepan over medium heat. Remove from heat; stir in cocoa powder and sugars (mixture will resemble coarse sand). Add yogurt and vanilla, stirring to combine. Add flour mixture, stirring until moist. Chill the dough for 15 minutes if it's too soft to roll. Wrap the chocolate dough around the caramel balls. Place balls on cookie sheets and sprinkle with sea salt.
Bake for 10-12 minutes or until almost set. Cool on pans 2 to 3 minutes or until firm. Remove cookies from pans; cool on wire racks. The caramel gets piping hot so make sure not to bite into a cookie too soon.
Makes about 2 dozen cookies.



  1. My compliments for your blog and pictures included,I invite you in my photoblog "photosphera".


    Greetings from Italy


  2. Thank you! Your blog is really great, LOVE the pictures : )

  3. OMG!! these cookies look simply heavenly.. now im sitting at work and craving these little heaven bursts-- thanks neh neh! :P

  4. When can I come over? I have treats to share : )


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