You guys. You guys! These cookies – they are to die for.
And they all started with a mistake.
A local bakery makes salted caramel brownies. I was hoping to create a vegan version at home, and the salted caramel step turned out perfectly. The brownie portion – not so much. They were terrible.
I ran out of time to do anything with the caramel other than store it in a jar in the fridge. There it sat for a week
while I ate a quarter of it spoonful by spoonful until I had a brainstorm. Salted caramel chocolate chip cookies.
I made small chocolate chip cookies (vegan, but you can un-vegan the recipe easily) and once they cooled, I spread the caramel on one of the cookie bottoms and topped it with another cookie. I had to warm up the hardened caramel slightly to spread it, just five seconds at a time in the microwave.
These are so, so good. Store them in the fridge, and don’t eat too many in one sitting. And yes, they’re vegan. Don’t hold it against them.
Salted coconut caramel
3 cans of coconut milk
80g organic cane sugar
100g brown sugar
70g thick rice syrup
1/2 tsp sea salt
Chill the cans of coconut milk overnight in the fridge. Open the cans and scoop out just the thick white cream, leaving the translucent coconut milk behind.
Combine in a sturdy saucepan with the rest of the ingredients.
Bring to a boil, then lower heat to a simmer. Stir frequently until it’s thickened – about an hour. The caramel will thicken up even further once refrigerated.
Chocolate chip cookies
2 1/4 cup flour
2 tbsp cornstarch
1 tsp baking soda
1 tsp salt
1 cup vegan margarine (or regular margarine)
3/4 cup brown sugar
3/4 cup white sugar
1/4 cup water
1 tbsp vanilla
2 cups dairy free chocolate chips (or regular chocolate chips)
Preheat the oven to 350. Line baking sheets with parchment paper.
Combine dry ingredients. In a separate bowl, mix margarine, sugars, vanilla and water until we’ll combined. Add dry ingredients and mix, then stir in chocolate chips.
Form into small balls the size of large marbles. Bake on parchment paper covered cookie sheets for 6-8 minutes.
Let cool before spreading with salted coconut caramel.