I called these brown sugar cookies... the cookies of all sorts!!! Apart from being crunchy or chewy, these cookies with fudgy caramel chips are soft but crispy, crumbly but cakey, sweet and salty! When they were freshly baked, the clusters of brown sugar coating make them slightly crispy, subtly melty and deliciously crumbly. When the cookies are in a cookie jar after a day or two, the brown sugar cookie dough re-absorb the moisture and make them wonderfully soft and cakey. I can't really say which is the texture that I prefer as both are equally good!
Made with the dark brown sugar (or dark muscovado sugar), salt and caramel chips, these cookies are obviously sweet but not overly sweet and extra yummy with a hint of saltiness.
"Mum, these cookies smell so yummy!!!" said my boy while reaching to grab at least two of these cookies.
"nom nom nom... hmmm... ve...ry u...nique!!!" said my husband with a full mouthful of cookies.
I knew that my husband and son will love these cookies because I ate six of these at one go before they ate any of these... LOL! Why six? I wanted to stop at the 5th but couldn't stop myself from reaching out for the 6th cookies. At the end of the day, I ate eight and told myself that I have to stop... Gosh! These cookies are so addictive! And, of course, most of them can't survive in a house of three cookies monsters within one day.
|The cookies of all sorts! - Brown sugar butterscotch cookies with caramel chips|
|I like to use the dark muscovado sugar for deeper unrefined sugar flavours.|
|Like most cookies, these are made with creaming method.|
|Unlike most cookies, these are made with caramel chips (not chocolate chips) and coated with dark muscovado sugar-plus-salt mixture.|
|After these photo taking, I ferociously ate six of these cookies!!!|
|Gone in a flash!!! This is one of the soft but crispy, crumbly but cakey, sweet and salty with fudgy caramel chips!|
After munching couples of these cookies, my hardly impressed husband started to wonder why and how I baked these cookies and so I explained...
This unique cookie recipe originated from Epicurious and Two Peas and their Pod adapted the recipe with addition of butterscotch chips and extra coating of brown sugar. I like my cookies to be less sweet and so I have adapted the recipe from Two Peas and their Pod with 1/4 cup of less sugar and used caramel chips instead of butterscotch chips.
To clarify further, butterscotch and caramel are not the same! According to Smitten Kitchen, although butterscotch and caramel are both cooked sugars, caramel is made with melted caster white sugar and butterscotch is made with brown sugar. Both require the addition of butter, sometimes vanilla and cream (required to make them into sauce). Both taste better with pinches of sea salt. However, butterscotch loses its characteristic taste if it is lack of salt.
Here's the recipe that is mostly adapted from Two Peas and their Pod
Makes 40 medium cookies
2 1/4 cups (335g) all-purpose flour
2 tsp baking powder
1 1/2 tsp (5g) cornflour
1/2 tsp salt
3/4 cup (175g) unsalted butter, at room temperature
1 cup (180g) dark brown or dark muscovado sugar
1 large egg
1/2 tsp vanilla paste or 1 tsp vanilla extract
1 cup caramel or butterscotch chips
For rolling the cookies:
1/2 cup (90g) extra dark brown or dark muscovado sugar
1/4 tsp sea salt, finely ground
Preheat oven to 350ºF/180ºC or 160ºC fan forced. Line large baking trays with baking papers. Set aside.
In a medium bowl, combine and sift flour, baking powder, cornflour and salt together. Set aside.
Place butter and dark brown or muscovado sugar in the bowl of an electric stand mixer. Beat on medium speed until light and fluffy, about 3 mins. Turn off the mixer and scrape down the sides of the bowl with a spatula. Add egg and vanilla. Beat on medium speed until combined.
With the mixer on low speed, slowly add the dry ingredients. Mix until just combined. Stir in the caramel or butterscotch chips.
Using a spoon or cookie scoop, scoop one heap tablespoonful of cookie dough. Roll balls in brown sugar. Place on balls on prepared baking tray, about 2 inches apart. Bake cookies for 12 mins, or until lightly browned around the edges. Do not over bake. Cool on the pan for 2 mins. Transfer cookies to a wire cooling rack and cool completely. Store in an air-tight container for up to 4 days.