About the bake
If you like your cookies NYC style then Janes Patisserie is the queen of the NYC cookie. These chocolate chip cookies have a moreish salted caramel centre and we guarantee you won't have any trouble finding cookie tasters when these come out of the oven.
Jane's top tip to customise your cookies:
"You can substitute the caramels for spreads, such as chocolate and hazelnut spread or biscuit spread. Simply freeze teaspoons of spread for at least 30 minutes, then wrap the cookie dough around the frozen spread in the same way.
The milk chocolate can be switched to white or dark chocolate.
Make the cookie dough chocolate by using 250g plain flour and adding 35g cocoa powder."
More scrumptious recipes like this can be found in Jane's recipe book 'Jane's Patisserie'
Method
Step 1:
Beat the butter and soft light brown sugar together until creamy. Add the egg and vanilla extract and beat again.
Step 2:
Add the plain flour, baking powder, bicarbonate of soda and sea salt and combine until a cookie dough is formed, then add the chocolate chips and mix until they are evenly distributed.
Step 3:
Portion your dough out into eight balls – each should weigh about 110g. Once rolled into balls, flatten slightly and put 1 or 2 soft caramels in the middle, then wrap the cookie dough around the caramels and re-roll into balls.
Step 4:
Put into the freezer for at least 30 minutes, or in the fridge for an hour or so. While the cookie dough is chilling, preheat the oven to 200°C/180°C fan and line 2 baking trays with parchment paper.
Step 5:
Take your cookies out of the freezer or fridge and put onto the lined trays (I do four cookies per tray) and bake for 12–14 minutes.
Step 6:
Once baked, leave the cookies to cool on the trays for at least 30 minutes as they will continue to bake while cooling.
Ingredients
For the cookies
- 125g Unsalted Butter
- 175g Billington's Light Brown Soft Sugar
- 1 Large Egg
- 1 tsp Nielsen-Massey Vanilla Extract
- 300g Allinson's Plain White Flour
- 1 1/2 tsp Baking Powder
- 1/2 tsp Bicarbonate of Soda
- 1 tsp Sea Salt
- 250g Milk Chocolate Chips
- 8-16 Soft Caramel Sweets
Nutritional Information
per 105g- 549cal Energy
- 26g Fat
- 15g of which Saturates
- 71g Carbohydrates
- 42g of which Sugars
- 7.4g Protein
- 1.2g Salt
Recipe Reviews
Delicious, I make the dough about 45g to 50g each and it makes about 18. They don't last long
These cookies are delicious and have gone down really well with my family. I made the balls of dough about 55g each instead of the suggested 110g size. So have got twice the amount of cookies and they are plenty big enough
Ingredients
For the cookies
- 125g Unsalted Butter
- 175g Billington's Light Brown Soft Sugar
- 1 Large Egg
- 1 tsp Nielsen-Massey Vanilla Extract
- 300g Allinson's Plain White Flour
- 1 1/2 tsp Baking Powder
- 1/2 tsp Bicarbonate of Soda
- 1 tsp Sea Salt
- 250g Milk Chocolate Chips
- 8-16 Soft Caramel Sweets
Nutritional Information
per 105g- 549cal Energy
- 26g Fat
- 15g of which Saturates
- 71g Carbohydrates
- 42g of which Sugars
- 7.4g Protein
- 1.2g Salt