How to make chewy vs crunchy cookies?

Remember moisture is the key! White sugar creates crispier cookies and brown sugar creates chewier cookies . Why use melted butter? Melted butter creates cookies with a different texture compared to cookies made with softened or creamed butter.

How to make a Caramilk bar?

Instructions Preheat the oven to 180°C (350°F) and line an 8"x8" pan with baking paper. Melt the butter and Caramilk chocolate together. Beat the egg, dark brown sugar, sugar and vanilla extract together until light. Mix in the chocolate mixture. Mix in the condensed milk. Mix in the flour and baking soda. More items... Jul 26, 2017

What is the secret to making cookies soft and chewy?

Cornstarch helps product soft and thick cookies . Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.

What is the Caramilk secret?

An enzyme added to the caramel gradually converts the solid caramel into liquid, creamy caramel after a few days. The enzyme (called invertase) has the ability to liquefy the sugar present in caramel, separating it into its two parts, glucose and fructose.

What is the American version of Caramilk?

In the United States, a similar bar (which has been produced under license by The Hershey Company since 1988) is sold under the brand Cadbury's Caramello . It gained popularity in the 1980s when advertising to children with the slogan, "I was right in the middle of a Caramello when I found gold."

Is Caramilk being discontinued?

In a statement at the time, Nestlé said: "We are very sorry to disappoint fans of Caramac. There has been a steady decline in its sales over the past few years and unfortunately, we had to make the difficult decision to discontinue it.

What makes a cookie chewy or hard?

With less 'free moisture' hanging around, the dough has a higher concentration of sugar , and the higher this percentage, the more likely it is that you'll get cookies with chewy centers and crispy edges.”

How to make cookies more crunchy?

Key Ingredients for CRISPY Cookies! Melted butter helps the cookies to spread out and become flatter with crisp edges . Sugar – Another key trick is using more granulated sugar than brown sugar, which will also help produce flat, chewy, crunchy cookies.

How do you keep cookies crisp and chewy?

One sort cookies per bowl. -In metal cookie jar: they stay crunchy, little air can escape - airtight; moist cookies. In plastic bowl: put in some rice or a piece of bread in a little bowl - rice,bread will take the moist. freeze them airtight: up to 3 months. Apr 7, 2022

What makes cookies cakey vs crispy?

The only difference between crisp and cakey chocolate chip cookies is a slight modification to the recipe measurements . Simply adjust the amounts of butter, white sugar, and brown sugar. Begin by measuring out the butter and sugar amounts for your favorite cookie texture, then proceed with the rest of the recipe below.

How to make Caramilk chunk cookies - Recipe + Quick Video (2024)

Published: Sep 24, 2019 by Vanya Insull

Jump to Recipe

These Caramilk chunk cookies are so delicious with a crispy outside and chewy centre you will not be able to stop at one!

So the secret is out Caramilk is back and for good this time! This recipe went viral when Caramilk came out for a limited time in 2018 with 300k views of the video on Facebook.

I was so happy with the way these delicious Caramilk chunk cookies turned out. They have a lovely cinnamon flavour that goes so well with the big chocolate chunks. You can swap the chocolate for other flavours in this recipe too - milk, dark or even white chocolate.

How to make my Caramilk cookies:

To make these delicious cookies start off by whipping the butter and sugars together until fluffy, then add in the egg and mix again. Fold in the dry ingredients and mix it all together before adding the roughly chopped Caramilk chocolate.

This recipe makes 18 large cookies or 30 medium sized ones. If you want to save some for later you can roll them into balls and freeze in a ziplock bag. When you want to cook them take them out of the freezer and you can bake from frozen, this will stop them spreading too much. If you want them flatter then let them thaw for 30 minutes.

Make sure you space out your cookies as they spread a lot during cooking. I place 5-6 on each baking tray. Bake your cookies until they are turning golden on the outside but still chewy in the centre.

Let your cookies cool for 15 minutes if you can wait that long. Or eat them warm while the chocolate is still melted in the centre. Perfect with a glass of milk or cup of tea.

I hope you enjoy this easy recipe, please let me know if you make the cookies by commenting below or messaging me on Instagram or Facebook.

If you love Caramilk you have to try my simple recipes for Caramilk Mousse ,Caramilk Muffinsand Caramilk Rocky Road.

More delicious cookie recipes to try:

Oaty pecan cookies

CLICK HERE TO PIN THIS POST TO YOUR BAKING BOARD ON PINTEREST AND SAVE IT FOR LATER

MORE DELICIOUS CARAMILK RECIPES FROM MY NZ & OZ FOOD BLOGGING FRIENDS:

• Anna fromJust a Mumis the queen of Caramilk recipes and has them for:Caramilk cheesecake,Caramilk no-bake slice,One-Pot Brownie with Caramilk,Caramilk coconut brownie,Caramilk cookie sliceandCaramilk mud cake.

• Laura fromThe Kiwi Country Girlhas a cute recipe forCaramilk cupcakes.

• Lauren fromCreate Bake Makehas a great recipe for no-bakeCaramilk balls.

Caramilk chunk cookies

Yield: 18 large cookies

Prep Time: 20 minutes

Cook Time: 15 minutes

Inactive Time: 10 minutes

Total Time: 45 minutes

These cookies are so delicious with a crispy outside and chewy centre.

Ingredients

300g (10.5oz) softened butter
1 cup brown sugar
1 cup caster sugar
2 eggs
2 tsp vanilla essence
3 cups plain flour
1 tsp cinnamon
1 tsp baking soda
2 bars of Caramilk (180g each)

Instructions

Preheat oven to 180°C fanbake.
In a mixer beat butter and sugars until smooth, add eggs and vanilla, mix until combined.
Sift in flour, cinnamon and baking soda then fold all together.
Roughly chop Caramilk chocolate into large chunks or break apart. Mix chocolate into dough.
Roll dough into balls and chill in the freezer for 10 minutes.
Remove from freezer and place on lined baking tray with lots of space around each dough ball.
Bake for 15-20 mins until turning golden but still soft in the centre.

Notes

If you want to freeze half of the mix for later you can put the rolled up balls in a zip lock bag once chilled, then freeze.
Or you can roll the mix into a log and wrap in cling film. Then when you want to bake more cookies, remove from freezer, unwrap and cut chilled/frozen dough into 2cm chunks with a large sharp knife.Place on lined baking tray and bake for 15-20 mins until turning golden but still soft in the centre.
If you do not chill the dough before baking they will spread very quickly, more like a Subway cookie so give them lots of space on the tray.

Nutrition Information:

Yield: 18Serving Size: 1
Amount Per Serving:Calories: 173Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 22mgSodium: 86mgCarbohydrates: 37gFiber: 1gSugar: 21gProtein: 3g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

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Comments

Natalie
August 15, 2021 at 1:58 pm
Best cookies ever , ive been using this recipe for over a year now and they never fail , i replace the caramilk chocolate with dream chocolate
Reply
- VJ cooks
  August 19, 2021 at 1:01 pm
  Wow, that sounds delicious! Thanks for your feedback 🙂
  Reply
GKS
November 09, 2022 at 12:06 pm
I made these cookies and turned out to be so professionally made though I am not good at baking. Everyone liked them. So yummy.
Thanks for the recipe.
Reply
- VJ cooks
  November 10, 2022 at 9:54 am
  That's awesome! Thank you for sharing 🙂
  Reply
Jordan
September 16, 2023 at 11:24 am
When I roll the dough into balls it’s always sticky-every time. Why would this be happening?
Reply
- VJ cooks
  September 18, 2023 at 3:58 pm
  Hi Jordan, these cookies are much stickier than more solid cookies. The fat content is what makes them chewy. To get around the issue of sticky hands, you can coat your hands in a little oil before you start rolling 🙂
  Reply

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