These caramilk cookies are thick, soft, chewy and completely addictive. Filled with both milk and caramilk chocolate chips, these eggless cookies are a 10 minute, one bowl wonder.
57gunsalted butter, melted and cooled (½ stick / ¼ cup / 2oz)
¼cupvegetable oil(60ml)
¼cupwhole milk(60ml)
1teaspoonvanilla extract
1cupcaramilk chocolate chips(180g / 6.4oz)
½cupmilk chocolate chips(90g / 3.2oz)
½teaspoonsea salt flakes (optional)
For best results, always weigh ingredients where a weight is provided
Instructions
Make sure your butter is melted and cooling to room temperature.
Preheat the oven to 180C / 350F / 160C fan forced. Line 2 large baking trays with baking paper.
In a medium mixing bowl, combine the flour, baking soda and salt. Mix well to combine.
In a large bowl whisk together both sugars, butter, oil, milk and vanilla.
Use a spatula to mix the dry ingredients into the wet ingredients.
Hold back a small handful of chocolate chips, then add the rest to the dough. Fold through carefully.
Scoop balls of dough (roughly ¼ cup) and set them on the baking trays at least 2 inches apart. Top with the reserved chocolate chips and sprinkle on a little sea salt if using.
Bake for around 12 minutes - they'll still be soft but will look dry with set edges. Let them cool for 5 minutes before using a spatula to help transfer them to a wire rack to cool completely.
Notes
All ovens vary – check your cookies at 8 minutes – they should look dry and ‘set’ but will still be very soft.
For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.