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@capital.sense6: watch the next episode of Crossing the Line on Shortical app👀 #2tix8

capital.sense
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Monday 10 August 2026 14:05:48 GMT
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Caramel & Chocolate Chunk Cookies / Ingredients: - 150g unsalted butter, softened (2/3 cup) - 100g granulated sugar (1/2 cup) - 80g dark brown sugar (1/3 cup + 1 teaspoon) - 1 teaspoon vanilla bean paste or 1/2 teaspoon vanilla bean powder - 1 large egg + 1 large egg yolk - 220g all purpose flour (1 cup + 3/4 cup) - 1 teaspoon fine sea salt - 1 teaspoon baking powder + 1/2 teaspoon baking soda - 80g milk chocolate chunks (1/2 cup) - 80g dark chocolate chunks (1/2 cup) - 50g soft caramel candies, chopped up (about 5-6 candies) Instructions: 1. Chop the chocolate and soft caramel candies into larger chunks. Set aside. 2. Next, make the cookie dough. 3. In a large mixing bowl, combine the softened butter, granulated sugar and brown sugar. Mix until smooth and well combined. 4. Next, mix in the egg, egg yolk and vanilla until fully incorporated. 5. Add the flour, salt, baking soda and baking powder. Mix until just combined. Be careful not to overmix the dough. 6. Lastly, fold in the chocolate chunks and caramel. 7. Scoop the dough into 12 equal-sized portions. I used a 5.5 cm diameter cookie scoop. 8. Cover the tray with plastic wrap and refrigerate the cookie dough for a minimum of 1 hour. You can also refrigerate the dough for up to 48 hours if you’d like to prepare it ahead of time. 9. When you’re ready to bake, preheat your oven to 180°C (350°F). 10. Line a baking tray with parchment paper and arrange the chilled cookie dough balls on top, leaving plenty of space between each one as the cookies will spread. 11. Press a few extra chocolate chunks and pieces of caramel on top of each cookie. 12. Bake in the preheated oven for 12 minutes, or until the edges are lightly golden and the centers still look slightly soft. 13. Allow the cookies to cool on the baking tray for a few minutes before transferring them to a wire rack. They will firm up as they cool. 14. Enjoy! 🤎 #cookie #baking #FoodTok #asmr #foodies
Caramel & Chocolate Chunk Cookies / Ingredients: - 150g unsalted butter, softened (2/3 cup) - 100g granulated sugar (1/2 cup) - 80g dark brown sugar (1/3 cup + 1 teaspoon) - 1 teaspoon vanilla bean paste or 1/2 teaspoon vanilla bean powder - 1 large egg + 1 large egg yolk - 220g all purpose flour (1 cup + 3/4 cup) - 1 teaspoon fine sea salt - 1 teaspoon baking powder + 1/2 teaspoon baking soda - 80g milk chocolate chunks (1/2 cup) - 80g dark chocolate chunks (1/2 cup) - 50g soft caramel candies, chopped up (about 5-6 candies) Instructions: 1. Chop the chocolate and soft caramel candies into larger chunks. Set aside. 2. Next, make the cookie dough. 3. In a large mixing bowl, combine the softened butter, granulated sugar and brown sugar. Mix until smooth and well combined. 4. Next, mix in the egg, egg yolk and vanilla until fully incorporated. 5. Add the flour, salt, baking soda and baking powder. Mix until just combined. Be careful not to overmix the dough. 6. Lastly, fold in the chocolate chunks and caramel. 7. Scoop the dough into 12 equal-sized portions. I used a 5.5 cm diameter cookie scoop. 8. Cover the tray with plastic wrap and refrigerate the cookie dough for a minimum of 1 hour. You can also refrigerate the dough for up to 48 hours if you’d like to prepare it ahead of time. 9. When you’re ready to bake, preheat your oven to 180°C (350°F). 10. Line a baking tray with parchment paper and arrange the chilled cookie dough balls on top, leaving plenty of space between each one as the cookies will spread. 11. Press a few extra chocolate chunks and pieces of caramel on top of each cookie. 12. Bake in the preheated oven for 12 minutes, or until the edges are lightly golden and the centers still look slightly soft. 13. Allow the cookies to cool on the baking tray for a few minutes before transferring them to a wire rack. They will firm up as they cool. 14. Enjoy! 🤎 #cookie #baking #FoodTok #asmr #foodies
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