It's simple really.....

I love salted caramel and I love choc chip cookies.

Voilà 

Salted Caramel Choc Chip Cookies

and if you'd like a bit of coffee too

check out the Caramel Latte Choc Chip Cookies recipe :). 

 

This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour. 

 

Ingredients

250 g Bakers' Magic Gluten free flour

50 g Maize starch

60 g Skim milk powder

1 tsp Baking powder

1/8 tsp Salt

150 g Butter

175 g Brown sugar

1 - 2 tsp Vanilla bean paste

1 Egg 

350 g  Caramilk (or white) chocolate chips

 

 

Maize starch = Cornflour from maize/corn and potato starch is sometimes labelled as potato flour. For more information go to Maize starch vs Cornflour.

Skim milk powder - Adds extra flavour to the cookies. I've used between 40 g & 75 g. The cookies are harder when 75 g of skim milk powder is used.  

Choc chips - I've used Caramilk choc chips (Cadbury), white choc chips & chopped up Gold melts (Nestle). They all have slightly different flavours, my preference is the Caramilk choc chips. 

 

Method

Thermomix

Apart from the chocolate chips place all ingredients in the TM bowl. Mix for 1 minute on speed 4. Check that all ingredients have been incorporated. Add chocolate chips. Mix for 1 minute on Reverse + speed 2.

Transfer dough to the fridge for at least 1 hour. 

Electric mixer

Cream the butter and sugar. Add the vanilla extract and egg. Continue beating until these ingredients have been incorporated and the mixture is light and fluffy. Stop mixing and scrape down the bowl, beat again.

Mix together the Bakers' Magic Gluten free flour, skim milk powder, maize starch, baking powder & salt. Add the combined flours to the creamed mixture. Mix until the dough is uniform. Add the chocolate chips and gently mix until they are incorporated into the dough.

Transfer dough to the fridge for at least 1 hour. 

Heat oven to 160^o C (fan forced). 

Roll approximately 20 g of dough into a ball & place it onto a lined baking tray. Squash the ball a little with your hand. Repeat until all dough is used.   

Bake in the oven for approximately 15 - 18 minutes. The baking time will vary depending on your oven and how big the balls are. If your oven has a “hot” spot turn the trays halfway through baking.

Store in an airtight container. 

Simply enjoy!