These are the kinds of cookies that get stolen from the cookie jar, with buttery, chocolate and caramel flavours, we’d be sneaking some too. These treats are naturally sweet, melt in your mouth and even bring the hair, skin, nails and gut lovin’ thanks to Collagen Beauty Caramel with wholefood zinc, vitamin C and Verisol collagen - that’s one smart cookie right there!
250 g plain/all-purpose flour (use gluten free if required)
1 tsp baking powder
1 tsp baking soda
1 tsp sea salt, fine
100 g dark chocolate
Sea salt flakes
Method
Brown butter in a saucepan over a medium heat. Remove from heat once the butter becomes a light golden brown colour and begins to foam. Allow to cool slightly.
In a bowl, combine brown butter, agave powder, Collagen Beauty Caramel, mix to combine, then add in egg and vanilla extract, mix to combine.
In a separate bowl, mix together flour, baking powder, baking soda, and salt.
Then, add ¾ of your dry mix to the wet ingredients, mixing through, add the rest of the dry ingredients if the mixture feels too sticky. This is to make sure the mixture doesn’t end up too dry (the dough texture should be squishy between your hands and not be too sticky or crumbly). Add chopped chocolate and stir through, but don’t over mix it.
Refrigerate the dough for at least 30 minutes.
Preheat the oven to 350F.
Line a baking tray with parchment paper, scoop cookie dough using a 3-4 tbsp cookie scoop, or roll into balls.
Place 5 inches apart. Bake for 10-12 minutes or until the edges are golden brown.
Sprinkle with sea salt flakes, then allow to cool.
Brown butter in a saucepan over a medium heat. Remove from heat once the butter becomes a light golden brown colour and begins to foam. Allow to cool slightly.
In a bowl, combine brown butter, agave powder, Collagen Beauty Caramel, mix to combine, then add in egg and vanilla extract, mix to combine.
In a separate bowl, mix together flour, baking powder, baking soda, and salt.
Then, add ¾ of your dry mix to the wet ingredients, mixing through, add the rest of the dry ingredients if the mixture feels too sticky. This is to make sure the mixture doesn’t end up too dry (the dough texture should be squishy between your hands and not be too sticky or crumbly). Add chopped chocolate and stir through, but don’t over mix it.
Refrigerate the dough for at least 30 minutes.
Preheat the oven to 175C.
Line a baking tray with parchment paper, scoop cookie dough using a 3-4 tbsp cookie scoop, or roll into balls.
Place 5 cm apart. Bake for 10-12 minutes or until the edges are golden brown.
Sprinkle with sea salt flakes, then allow to cool.
Brown Butter Caramel Chocolate Chip Cookies
with Collagen Beauty Caramel
Not too tricky
20
1 hr 30 mins
These are the kinds of cookies that get stolen from the cookie jar, with buttery, chocolate and caramel flavours, we’d be sneaking some too. These treats are naturally sweet, melt in your mouth and even bring the hair, skin, nails and gut lovin’ thanks to Collagen Beauty Caramel with wholefood zinc, vitamin C and Verisol collagen - that’s one smart cookie right there!
250 g plain/all-purpose flour (use gluten free if required)
1 tsp baking powder
1 tsp baking soda
1 tsp sea salt, fine
100 g dark chocolate
Sea salt flakes
Method
Brown butter in a saucepan over a medium heat. Remove from heat once the butter becomes a light golden brown colour and begins to foam. Allow to cool slightly.
In a bowl, combine brown butter, agave powder, Collagen Beauty Caramel, mix to combine, then add in egg and vanilla extract, mix to combine.
In a separate bowl, mix together flour, baking powder, baking soda, and salt.
Then, add ¾ of your dry mix to the wet ingredients, mixing through, add the rest of the dry ingredients if the mixture feels too sticky. This is to make sure the mixture doesn’t end up too dry (the dough texture should be squishy between your hands and not be too sticky or crumbly). Add chopped chocolate and stir through, but don’t over mix it.
Refrigerate the dough for at least 30 minutes.
Preheat the oven to 350F.
Line a baking tray with parchment paper, scoop cookie dough using a 3-4 tbsp cookie scoop, or roll into balls.
Place 5 inches apart. Bake for 10-12 minutes or until the edges are golden brown.
Sprinkle with sea salt flakes, then allow to cool.
Brown butter in a saucepan over a medium heat. Remove from heat once the butter becomes a light golden brown colour and begins to foam. Allow to cool slightly.
In a bowl, combine brown butter, agave powder, Collagen Beauty Caramel, mix to combine, then add in egg and vanilla extract, mix to combine.
In a separate bowl, mix together flour, baking powder, baking soda, and salt.
Then, add ¾ of your dry mix to the wet ingredients, mixing through, add the rest of the dry ingredients if the mixture feels too sticky. This is to make sure the mixture doesn’t end up too dry (the dough texture should be squishy between your hands and not be too sticky or crumbly). Add chopped chocolate and stir through, but don’t over mix it.
Refrigerate the dough for at least 30 minutes.
Preheat the oven to 175C.
Line a baking tray with parchment paper, scoop cookie dough using a 3-4 tbsp cookie scoop, or roll into balls.
Place 5 cm apart. Bake for 10-12 minutes or until the edges are golden brown.
Sprinkle with sea salt flakes, then allow to cool.
