Tuesday, November 22, 2011

Crispy Caramel Chip Cookies Recipe

Crispy Caramel Cookies
This is the most weird and unusual recipe I have developed. It results in a delicious crispy low fat cookie with a caramel flavor. And the recipe only requires sugar, flour, butter/oil and water.

Before I go any further, I should say that because the recipe is unusual, you may not get it right the first time. You may require a few practice runs, depending on your luck, patience, skill and other unexplained factors. If you have never made cookies before or don’t make cookies often perhaps this is not a good recipe for you. Its better to spend your time and resources on a more conventional recipe.

I was a bit hesitant in posting the recipe. I have tested this recipe many many times, the cookies turn out different every time, but always delicious. Thats why the cookies in the photos all look different. The first time I tried it the cookies turned out to be one of the crispiest I have ever had. That never repeated again, though it has been crispy every time. 

The recipe uses water which is an unusual ingredient for a cookie. Water does not add any flavor but it is used for bringing the dough together and for the crispiness. When water evaporates it acts as a raising agent, creating a crispier cookie.

- I have tried the recipe with vegetable oil and coconut oil. I prefer vegetable oil, it gives a more crumbly texture, its easier to work with and it is cheaper. If you use vegetable oil definitely use vanilla to mask the vegetable ‘oily’ flavor
- The recipe suggests making a simple caramel. The caramel does not need to fully develop in the first step. The caramel will develop further during the baking process
- Sometimes the dough will be lumpy and sometimes it will be crumbly. However it turns out, do not be concerned. The lumpy bits are hardened caramel and it will melt during baking.
- The third step in the recipe involves mixing caramel and butter/oil. The caramel and butter/oil will not mix together but mixing vigorously will help to make the caramel slightly softer and it will also unstick it from the bottom of the pan

Crispy Caramel Cookies

1 cup sugar
½ cup butter, coconut oil or vegetable oil
1 cup water or milk (you will need more)
3 cups flour
1½ teaspoon baking powder
Vanilla essence (optional)

1. Boil water (or milk) and sugar in a saucepan, reduce heat to medium and continue cooking until the mixture starts to turn brown
2. Remove from heat, add butter or oil and mix vigorously with a wooden spoon until the caramel softens and unsticks from the bottom of the pan. 
3. Add flour and baking powder and immediately mix vigorously. At this point the dough will be either crumbly or lumpy. If there are big lumps break it into smaller piece. These are the caramel chips. As the mixture cools it will harden slightly
4. Add just enough water (or milk) to bring the dough together. Work quickly to prevent the dough from absorbing too much water. If you add too much water by mistake don’t worry it will evaporate.
5. Form into balls, flatten and bake until golden, about 20-25 minutes.

Crispy Caramel Cookies


  1. Knowing my bad luck with caramel (er! it burns up on me every time! + makes a terrible mess in the pot, out of the pot, and on every thing within a 2 feet radius of the pot!), I think I'll just forgo this. However, your recipe is especially interesting.


  2. These would be dangerous in my house, they certainly wouldn't last long. They look incredible!

  3. These cookies are stunning :D
    You are a genius in cookie making!

    Happy Easter!
    Choc Chip Uru


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