Peanut Butter Or Caramel Chocolate Chip Cookies

• 2 1/16 cups plain flour
• 1 teaspoon baking soda
• 2 teaspoons corn flour
• 1 teaspoon sea salt flakes
• 1 1/8 cups butter
• 2/3 cup light brown sugar
• 5/8 cup caster sugar
• 2 free range eggs
• 2 teaspoons vanilla extract /1 tsp vanilla bean paste
• 1 1/3 cups chocolate chips /dark chocolate chips or roughly chopped chocolate
• 2 tablespoons crunchy peanut butter - Gently fold into mixture or add in small clumps
• 2 tablespoons dulce de leche /Caramel

1. Begin by combining the flour, baking powder and sea salt. Melt the butter and allow to cool, then with a hand blender combine with the sugar until smooth
2. Add in the whisked eggs and vanilla extract and gradually add in the flour mix
3. Gently fold in your chocolate chips and any extra ingredients you want to add, caramel or peanut butter, spooning it into the mixture in small quantities and gently folding so that you get an even distribution of small pockets of flavour
4. Cover with cling film and place in fridge for at least thirty minutes, ideally an hour if you can
5. Preheat the oven to 190 degrees Celsius then make rough balls a little smaller than a golf ball and place on parchment paper or a nonstick baking tray leaving enough room for the cookies to spread out
6. Cook for 10-12 minutes or until the edges start to turn golden (only just) and the center is still soft and slightly uncooked
7. Allow to cool or eat while warm if you can't wait.
8. Store in an airtight container

flour, baking soda, corn flour, salt, butter, light brown sugar, caster sugar, range eggs, vanilla, chocolate chips, crunchy peanut butter

Taken from www.yummly.com/recipe/Peanut-Butter-or-Caramel-Chocolate-Chip-Cookies-1513044 (may not work)