Real Caramel and White Chocolate Chip Cookies {Gluten Free}
These cookies are the real deal! Made with a rich, dark caramel sauce for deep caramel flavour and studded with white chocolate chips.
Servings: 30 cookies
Ingredients
For the caramel sauce
- 400 g caster sugar
- ½ cup 125ml water
- 2 tablespoons corn syrup or liquid glucose
- 1 cup 250ml cream
- 50 g unsalted butter chopped
- 1 teaspoon flaky sea salt
For the cookies
- 350 g gluten free flour*
- ½ teaspoon baking soda
- ½ teaspoon xanthan gum
- 175 g unsalted butter at room temperature
- 125 g soft brown sugar
- 50 g caster sugar
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 150 g caramel sauce
- 2 eggs at room temperature
- 250 g white chocolate chips
Instructions
For the caramel sauce:
- Heat the sugar, water and corn syrup in a medium saucepan over a medium-low heat until the sugar is dissolved. Use a pastry brush dipped in water to wash down any sugar crystals on the side of the pan. Increase the heat to high and boil until the syrup turns a light amber colour. Keep an eye on it, you don’t want it so dark that it burns, but it needs a decent amount of colour to have a deep caramel flavour.
- Remove from the heat and carefully pour in the cream. Watch out – it will splutter. Return the pan to a medium heat and bring back to the boil, stirring until smooth. Add the butter and salt and stir until the butter is melted and combined. Remove from the heat and add the vanilla. Cool to room temperature before using in the cookies.
For the cookies:
- In a large bowl, sift together the flour, baking soda and xanthan gum.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl if using a hand mixer) cream together the butter, sugars, vanilla extract and salt until light and fluffy. Mix in the caramel sauce until combined, and then add the eggs one at a time. Don’t worry if the mixture curdles. Gradually add the flour and mix until combined. The dough will be quite soft. Stir in the white chocolate chips.
- Cover the bowl with plastic wrap and refrigerate the dough overnight for the best caramel flavour. Bring back to room temperature (or near enough) before using.
- Heat oven to 180°C. Use a small cookie/ice cream scoop to shape the cookies (or use heaped tablespoons full) and place on a baking paper lined baking tray. Flatten the cookies slightly with the palm of your hand.
- Bake for 10-12 minutes or until lightly golden around the edges. Cool on the trays for several minutes before removing to a wire rack.These keep well in an airtight container for 3-4 days.
Notes
To make these gluten free I use my favourite gluten free flour blend for baking.
If not making gluten free, use regular all-purpose wheat flour and omit the xanthan gum.
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