You know how there are some things you would move heaven and earth to have? Yeah, well the earth actually moved while I was making these cookies. While I was in the middle of boiling sugar to make caramel sauce, central NZ was rocked by yet another major earthquake, and I suddenly found myself a couple of steps away from my boiling sugar, and realising I should probably flick the gas off and head for a doorway.
Luckily no humans were harmed in the making of the cookies, and once my hands stopped shaking so hard, I even managed to save the caramel. And that whole heaven and earth thing? Well, the cookies are pretty heavenly.
I love that chocolate chip cookies made with brown sugar have a slight butterscotch flavour, but I wanted some real caramel cookies, and where better to get that flavour than homemade caramel sauce? That’s what makes these real caramel and white chocolate chip cookies.
Hard as it is to wait for these cookies, (especially once you’ve sampled the dough, if you’re that way inclined – and I am) for maximum caramel flavour you need to make the dough the day before and leave it overnight in the fridge. The upside is, the caramel sauce recipe makes much more than you need for the cookies, so you can eat it
by the spoonful on ice cream while you wait for the dough to be ready to bake. In fact (if you don’t eat it all) you can get three batches of cookies out of one batch of caramel sauce, plus a little extra left over for drizzling if you want to. Of course you can easily halve the caramel sauce recipe if you don’t want too much left over. I won’t understand why, but you can do it.
The key to getting perfect caramel sauce is taking the caramel far enough that it’s a deep golden colour, but not so far that it tastes burnt. If you haven’t made caramel before and you’re a bit wary of it, then err on the side of slightly too pale, you can always boil the sauce for a bit longer after adding the cream and other ingredients and you will squeeze a little more caramel flavour in. And hey, if I can make it during an earthquake, I’m sure you’ll be fine.
Now, this recipe is for gluten-free cookies, since I was making them for the family, and I haven’t had a chance to test them with wheat flour. I’m reasonably sure they’d work without needing much tweaking (other than omitting the xanthan gum, of course), but if I get a chance to test them out then I’ll report back. In the meantime if anyone else tries them with wheat flour I’d love to know how you go!
Gluten free flours I used: 210g brown rice flour 100g tapioca flour 40g potato starch
For the caramel sauce
For the cookies
For the caramel sauce:
For the cookies:
Gluten free flours I used:
210g brown rice flour
100g tapioca flour
40g potato starch