Thick Caramilk Cookies

Caramilk cookies

These Caramilk Cookies could well be the BEST cookie recipe I’ve ever created. Yes, they’re THAT good!

You guys went bonkers for my Caramilk Brownies and even more bonkers when I recently shared my Thick Chocolate Chip Cookies recipe, so I had an idea… combine the two into one! If you’ve not tried Cadbury Caramilk before then a) where have you been!? and b) stop reading and get down to the shops now 😅 The best way to describe it is like caramel + white chocolate + vanilla. So imagine big chunks of that but melted into gooey chocolate cookie dough. Delicious!

About these Caramilk Cookies

  • Thick and chunky in size
  • Stuffed with chunks of Cadbury Caramilk – it tastes like caramelised white chocolate!
  • Crisp and crunchy on the outside
  • Soft and gooey in the middle
  • An easy peasy, one-bowl recipe

Let’s talk texture

What makes these thick Caramilk Cookies extra special is their amazing texture! The outside of the cookie is crisp and slightly crunchy, but on the inside you’ll find gooey cookie dough and pockets of melted Caramilk and milk chocolate. Think NYC Levain Bakery style cookies 😍 Here’s how we achieve this texture:

  1. Cold butter. Normally cookies are made using room temperature or sometimes melted butter. But not these babies! For Caramilk Cookies you will want to use cold butter to reduce spread in the oven and keep the cookies thick.
  2. Frozen cookie dough. Baking the cookies from frozen means the outside of the cookie will heat up and cook quicker than the inside of the cookie. This will result in a nice crisp outside but a gooey middle.
  3. Pre-heated baking tray. Using a pre-heated, dark coloured baking tray will heat up the outside of the cookie more quickly, making it crisp and golden. 

Caramilk cookie dough

The short answer… YES! Frozen cookie dough = less spread = thick cookies.

I recommend at least 90 minutes (enough time to tidy up, make a cuppa and watch an episode of your favourite series). BUT (and that’s a big but!) the longer you leave the cookie dough, the thicker your cookies will be. 24-48 hours is ideal!

Because the cookie dough needs to be frozen, this is the perfect recipe to prep ahead if you’re planning to make the cookies for a special occasion. Just prep the dough, roll it into balls and leave them in the freezer for up to 2 months. Bake your Caramilk Cookies at the last minute so they’re fresh, gooey and delicious! 

Caramilk cookie dough

Quick tip for shaping your Caramilk Cookies

If you follow all the steps in the recipe your Caramilk Cookies should stay nice and thick once they’re baked. But for a perfectly round shape, here’s a quick tip that is a total game-changer:

Place a large round cookie cutter on the outside of your cookies and move it in a circular motion to scoot the cookies into shape. That’s it! Now your cookies look like the real deal 😍

Caramilk cookies

Storing your Caramilk Cookies

Caramilk cookies are best eaten straight from the oven whilst they’re still warm, fresh and gooey. But if you have leftovers (I doubt you will 😉) you can freeze them to enjoy another time. Here’s how:

  1. Layer the baked cookies between sheets of greaseproof paper to prevent them from sticking to each other.
  2. Place in an airtight container or baking tin.
  3. Store in the freezer for up to 2 months.
  4. When the cookie craving kicks in, either defrost at room temperature first or pop in microwave for 30-60 seconds.


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Caramilk Cookies

These thick chocolate Caramilk Cookies are crisp on the outside, molten on the inside and chock-a-block with chunks of Cadbury Caramilk!
5 from 2 votes
Prep Time 10 mins
Cook Time 15 mins
Chill time 1 hr 30 mins
Total Time 1 hr 55 mins
Course Dessert
Cuisine Baking
Servings 10

Ingredients
  

  • 200 g Cold unsalted butter take the butter out of the fridge 30 minutes before you start baking so that it's not completely solid
  • 180 g Light brown sugar
  • 80 g White caster sugar
  • 2 large Eggs at room temperature
  • 225 g Self-raising flour
  • 125 g Plain flour
  • 50 g Cocoa powder
  • 1 tsp Salt
  • 1 tsp Baking powder
  • 200 g Cadbury Caramilk
  • 100 g Milk chocolate I decided to chuck in some milk chocolate chunks too but feel free to use 300g Caramilk instead

Instructions
 

Start by making the cookie dough

  • Chop up the butter into chunks and place in a large mixing bowl. Beat using an electric mixer or wooden spoon for 1 minute. You want the butter to be slightly softer, broken up, but not at the 'creamed' stage.
  • Add the light brown sugar and white caster sugar and beat together until just combined. Try not to over-mix at this stage otherwise the butter will become too soft.
  • Mix in both of the eggs. The mixture won't look very appealing at this stage but don't worry it will do soon!
  • In a separate bowl, stir together the self-raising flour, plain flour, cocoa powder, salt and baking powder until well mixed. Tip into the butter mixture and fold everything together until it forms a thick cookie dough.
  • Chop up the Caramilk and milk chocolate into big chunks and add to the cookie dough. Use your hands to mix them into the dough.

Shaping the cookie dough

  • Line a baking tray or tin (one that will fit inside your freezer) with greaseproof paper.
  • Weigh out 120g of the cookie dough, then use your hands to roughly shape it into a ball and place it on the baking tray. Thick cookies are meant to look rustic, so lumps and bumps on the cookie dough is exactly what you're looking for.
  • Repeat this step until all the cookie dough is used up. You should get between 9-10 cookies in total. At this stage, you don't have to worry about the cookies being too close together on the baking tray. As long as they're not touching it's all good.
  • Cover the baking tray with clingfilm and freeze the cookie dough balls for at least 90 minutes or up to 48 hours for best results. The longer you leave them, the thicker your cookies will be.

Baking the cookies

  • Whilst the cookies are in the freezer, preheat your oven to 180°C (fan).
  • Do this step 5 minutes before the freezing time is finished: line a large baking tray with greaseproof paper and place in the oven for 5 minutes to heat up. The heated tray will help the cookies crisp up and brown on the outside but still keep a gooey centre.
  • Place 3 to 4 of the frozen cookie dough balls onto the tray. These cookies are very chunky so make sure you leave plenty of room between them. Bake the cookies in batches if you need to.
  • Bake on the middle shelf of your oven for 12-15 minutes until firm on the outside edge but still soft and under-baked in the middle. The cookies should still be nice and thick, with very little spread. You can use a round cookie cutter to scoot them into shape.
  • Leave to cool for 5 minutes on the baking tray, or just until you're happy to pick them up without them falling apart.
  • Enjoy your cookies!

Notes

Store your Caramilk Cookies in a cake tin at room temperature. They’re best eaten within 24 hours, but will keep for up to 4 days. 
You can also freeze the baked cookies (see notes in the blog post above).
Keyword Butter, Caramilk, Cocoa powder, Cookies, Eggs, Plain flour, Self-raising flour

This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and love!

Thick Chocolate Chip Cookies

Thick Chocolate Chip Cookies

A new year means a new personal baking project, and I’ve decided to make 2022 the year of the cookie 😍 Over the next 12 months I plan to share all my cookie baking tips, tricks and secrets with you, plus a whole heap of brand new delicious cookie recipes. Say hello to the first recipe in this new baking series: THICK chocolate chip cookies. Otherwise known as NYC Cookies.

Why these thick chocolate chip cookies are the BEST

  • Chunky AF! Each cookie weighs in at 120g!
  • Rustic, golden brown exterior
  • Slightly crunchy on the outside
  • Molten lava in the middle
  • Chockablock with milk chocolate chips
  • An easy peasy, one-bowl recipe

Need I say anymore!? Feel free to jump straight down to the recipe 😅

Thick Chocolate Chip Cookies

Chunky vs. chewy cookies

Okay, this is a BIG debate. I completely sit on the fence on this one. Sometimes I love a thinner chewy cookies, and sometimes I just want a big fat thickkkkkk chunky cookie. So guess what? I’ve created a recipe for both!

In this blog post you will find the recipe for my thick chocolate chip cookies. But if you’re looking for chewy chocolate chip cookies (think Millie’s Cookies texture) then check out this recipe instead. 

Thick Chocolate Chip Cookies

5 important tips for baking thick chocolate chip cookies

This recipe took a lot of testing, trial and error to make sure it was absolutely fool-proof and perfect. Along the way, I learnt a few tips that will help you bake the most epic thick chocolate chip cookies.

Tip #1 – Use cold butter

It may seem strange to use cold butter for cookies, as typically you would start with room temperature or even melted butter. But for thick cookies it’s all about reducing spread in the oven as much as possible and that’s why we start with cold butter. 

You will need to beat the butter with the sugars however, so you don’t want the butter to be like a hard brick otherwise it will be impossible to work with. 30 minutes before you start baking (if you’re kitchen is really warm, reduce to 15 mins) , take the butter out of the fridge and let it sit on the counter to slightly soften.

Cold butter

Tip #2 – Choosing the best chocolate chips

For this recipe you want to use big, chunky chocolate chips for a rustic looking cookie with melted pools of chocolate inside. Personally, I love Guittard Milk Chocolate Chips. They’re maxi in size and they’re specially made for baking, so they won’t burn in the oven.

You can find Guittard chocolate chips on Ocado, in Lakeland or in Waitrose. Alternatively, you could use good quality bars of chocolate and chop them into big chunks.

Guittard chocolate chips

For this recipe you will bake the balls of cookie dough from frozen rather than from chilled. Frozen cookie dough = less spread = thick cookies!!!

I recommend at least 90 minutes (enough time to tidy up, make a cuppa and watch an episode of your favourite series). BUT (and that’s a big but!) the longer you leave the cookie dough, the thicker your cookies will be. 24-48 hours is ideal!

Baking these cookies for a special occasion? Prep the dough in advance and leave it in the freezer for up to 2 months. On the day, bake the cookies so they’re fresh, gooey and delicious! 

Cookie dough balls

Tip #4 – Use a pre-heated, dark baking tray

What makes thick chocolate chip cookies extra special is their crisp golden outside with a gooey texture inside. Using a pre-heated, dark coloured baking tray will heat up the outside of the cookie more quickly, making it crisp and golden. 

Thick cookies on a baking tray

Tip #5 – Eat your thick cookies straightaway

The best tip of all 😅 These cookies are best eaten straight from the oven whilst they’re still warm, fresh and gooey. If you have leftovers, you can freeze them to enjoy another time. See the notes below on how to freeze the cookies.

thick cookie stack

Freezing the cookie dough: You can store the cookie dough balls in the freezer for up to 2 months. Bake from frozen for 15 minutes at 180°C (fan).

Freezing the baked thick chocolate chip cookies: layer the baked cookies between sheets of greaseproof paper to prevent them from sticking to each other. Then place in a container and freeze for up to 2 months. Defrost the cookies at room temperature.


Looking for more sweetness?

Join me on social for more baking chat, recipes and tips.

Thick Chocolate Chip Cookies

Golden and crisp on the outside with a chocolatey gooey middle, these are the best THICK chocolate chip cookies ever! In this recipe you'll find step-by-step photographs, top tips and lots of thick cookie chat 😊
Prep Time 10 mins
Cook Time 15 mins
Freezing time 1 hr 30 mins
Total Time 1 hr 55 mins
Course Dessert
Cuisine Baking
Servings 10

Ingredients
  

  • 200 g Cold unsalted butter Take the butter out of the fridge 30 minutes before you start baking so that it's not completely solid
  • 180 g Light brown sugar
  • 80 g White caster sugar
  • 2 large Eggs at room temperature
  • 250 g Self-raising flour
  • 150 g Plain flour
  • 1 tsp Salt
  • 1 tsp Baking powder
  • 300 g Milk/white/dark chocolate chips – or a mixture of all three see notes above on choosing the best chocolate chips

Instructions
 

Start by making the cookie dough

  • Chop up the butter into chunks and place in a large mixing bowl. Beat using an electric mixer or wooden spoon for 1 minute. You want the butter to be slightly softer, broken up, but not at the 'creamed' stage.
  • Add the light brown sugar and white caster sugar and beat together until just combined. Try not to over-mix at this stage otherwise the butter will become too soft.
  • Mix in both of the eggs. The mixture won't look very appealing at this stage but don't worry it will do soon!
  • In a separate bowl, stir together the self-raising flour, plain flour, salt and baking powder until well mixed. Tip into the butter mixture and fold everything together until it forms a thick cookie dough.
  • Now add all of the chocolate chips and use your hands to mix them into the dough.

Shaping the cookies

  • Line a baking tray or tin (one that will fit inside your freezer) with greaseproof paper.
  • Weigh out 120g of the cookie dough, then use your hands to roughly shape it into a ball and place it on the baking tray. Thick cookies are meant to look rustic, so lumps and bumps on the cookie dough is exactly what you're looking for.
  • Repeat this step until all the cookie dough is used up. You should get between 9-10 cookies in total. At this stage, you don't have to worry about the cookies being too close together on the baking tray. As long as they're not touching it's all good.
  • Cover the baking tray with clingfilm and freeze the cookie dough balls for at least 90 minutes or up to 48 hours for best results. The longer you leave them, the thicker your cookies will be.

Baking the cookies

  • Whilst the cookies are in the freezer, preheat your oven to 180°C (fan).
  • Do this step 5 minutes before the freezing time is finished:
    Line a large baking tray with greaseproof paper and place in the oven for 5 minutes to heat up. The heated tray will help the cookies crisp up and brown on the outside but still keep a gooey centre.
  • Place 3 to 4 of the frozen cookie dough balls onto the tray. These cookies are very chunky so make sure you leave plenty of room between them.Bake the cookies in batches if you need to.
  • Bake on the middle shelf of your oven for 15 minutes until golden on the outside edge but still only lightly browned on the top and in the middle. The cookies should still be nice and thick, with very little spread.
  • Leave to cool for 5 on the baking tray, or just until you're happy to pick them up without them falling apart.
  • Enjoy your cookies straightaway!

Notes

Store your cookies in a cake tin at room temperature. They’re best eaten within 24 hours, but will keep for up to 4 days. 
You can also freeze the baked cookies (see notes in the blog post above).
Keyword Butter, Caster sugar, Chocolate chips, Eggs, Light brown sugar, Plain flour, Self-raising flour

This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and love!