Ingredients:
1 cup Butter, softened
1 cup packed brown sugar
½ cup granulated white sugar
2 eggs
1 tbsp. Vanilla
3 cup flour
½ tsp. Baking powder
½ tsp. Baking soda
¼ tsp. Salt
1 bag chocolate chips (300 gm.)
4 Caramilk bars
Method:
In a large bowl, beat butter until light. Add brown sugar and granulated sugar and beat until fluffy. Beat in eggs, one at a time until combined. Beat in Vanilla.
In another bowl, whisk together flour, baking powder, baking soda and salt. Stir in the butter mixture until combined. Add the chocolate chips and stir to distribute evenly.
Break the chocolate bars into individual squares; set aside. Using a tablespoon, scoop dough into hands; roll into a ball. Make a small indent with a finger to insert the chocolate piece and roll again to cover the Caramilk piece and form a ball. Place on parchment paper lined baking sheet, about 2 inches apart. Bake in 350F oven for about 15 minutes or until golden brown. Let cool for 5 minutes in the pan on rack. Remove to the cooling rack and let cool completely. Repeat with the rest of the dough.
Makes about 36 cookies.
- You can freeze the extra cookie dough or even the baked cookies in an airtight container for up to 1 month. Just let thaw at room temperature. -
