white chocolate caramel crunch cookies
- 125g unsalted butter, softened and chopped
- ½ cup (120g) firmly packed CSR Brown Sugar
- ½ cup (110g) CSR Caster Sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1½ cups (225g) plain (all-purpose) flour, sifted
- ½ teaspoon bicarbonate of (baking) soda
- 120g white chocolate, roughly chopped
- ½ cup (110g) CSR Demerara Sugar
- Preheat oven 160°C (325°F). Place the butter and sugar in the bowl of an electric mixer and beat for 8–10 minutes or until light and creamy. Add the egg and vanilla and beat until well combined. Add the flour and bicarbonate of soda and beat until just combined. Fold through the chopped chocolate. Roll heaped tablespoonfuls of the mixture into rounds and flatten slightly. Press the tops in demerara sugar until they are coated, then place on baking trays lined with non-stick baking paper, allowing room for spreading. Bake for 12 –15 minutes or until lightly golden. Allow to cool on the trays and serve. Makes 16
Tips + Tricks:
The combination of brown sugar and caster sugar give these cookies their perfectly chewy yet crunchy status. The sprinkling of Demerara sugar on top adds a wonderful caramel crunch.
Photography: William Meppem
Easy to make - cooks well as all Donna Hay cookies - they do spread out but that’s a good thing, stops them being too thick - quite sweet - everyone loved.
I made these on the weekend. They spread out quite a bit! Not sure if it was just too hot in the oven or I flattened them too much. A nice cookie but I would add more white chocolate and maybe less sugar as they are quite sweet.
These are in my oven now and it’s absolutely smelling delicious in here!