Chocolate Chip Cookies with Salted Caramel Drizzle

Name: Chocolate Chip Cookies with Salted Caramel Drizzle
Total time: 1 hour
Yield: 10
Ingredients: For the chocolate chip cookies:; 90ml Mellow Yellow cold pressed rapeseed oil; 90g Caster Sugar; 90g Light Brown Sugar; 1 large free range egg; 215g Plain Flour; ½ tsp Bicarbonate of Soda; ¼ tsp salt; 180g Chocolate Chips (60g each of dark, milk and white chocolate); For the salted caramel drizzle; 100g Caster Sugar; 50ml Double Cream; ½ tsp Sea Salt Flakes

1 hour

These golden, gooey, chewy cookies are everything you want from a homemade treat: crisp edges, soft middles and plenty of chocolate in every bite.

Our Mellow Yellow Cold Pressed Rapeseed Oil is an excellent oil for baking, helping create that signature chewy cookie texture while adding a subtle nutty, buttery flavour that pairs beautifully with dark, milk and white chocolate chips.

Finished with a glossy salted caramel drizzle, these indulgent chocolate chip cookies deliver bakery‑style results every time

Method

1

Preheat the oven to 180C/ 350F and line 2 flat baking sheets with baking parchment.
2

Put the caster sugar and light brown sugar into a large mixing bowl, add the egg and use electric beaters to whisk for 2 minutes until pale and thick.
3

With the beaters run on a low speed, slowly drizzle in the Mellow Yellow rapeseed oil. Continue to beat until completely combined.
4

Mix the flour, bicarbonate of soda and salt together, tip it into the mixing bowl and stir, using a metal spoon, until half combined.
5

Add the chocolate chips and continue to mix until no more streaks of flour remain. Place the dough in the fridge and Chill for 30 minutes.
6

Make the Salted Caramel: Pour the sugar into a small pan and flatten it into a smooth layer.
7

Put the pan over a low-moderate heat and let it cook slowly, without stirring, until the sugar dissolves and begins to turn amber. Remove from the heat and stir in the sea salt.
8

Lower the heat and slowly add the cream, stirring well between each addition until the caramel is smooth. Set aside to cool down.
9

Divide the cookie dough into 10 balls, each weighing around 70-75g. Gently form them into rough balls.
10

Place 5 balls onto each baking sheet, spaced well apart to allow for spreading. Use the palm of your hand to gently press each cookie down until it is approximately 1 ½ cm thick.
11

Bake in the preheated oven for 10-12 minutes, turning half way and swapping the tins over if they are on different shelves to ensure an even bake.
12

Remove from the oven when lightly browned (or cook for another couple of minutes for a crunchier texture. Take out of the oven and let cool on the baking sheets for 15 minutes.
13

Drizzle salted caramel sauce over each cookie and sprinkle with a pinch of the sea salt flakes if desired.