Dulce de Leche Chocolate Chip Cookies

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

   Tip: Ensure the parchment paper is large enough to fit the cookies without overlapping.

2. 2

   In a medium bowl, whisk together the flour, baking soda, salt, and baking powder. Set aside.

   Tip: Whisking the dry ingredients helps to incorporate air and ensures even distribution.

3. 3

   In a large bowl, cream together the butter and sugars until light and fluffy.

   Tip: Scraping down the sides of the bowl ensures all ingredients are well incorporated.

4. 4

   Beat in the eggs one at a time, followed by the vanilla extract.

   Tip: Allowing the eggs to fully incorporate helps to prevent a dense cookie.

5. 5

   Gradually mix in the dry ingredients until just combined, being careful not to overmix.

   Tip: Overmixing can lead to tough cookies.

6. 6

   Stir in the dulce de leche, dark chocolate chips, and semi-sweet chocolate chunks.

   Tip: Adding the chocolate chunks last ensures they retain their texture.

7. 7

   Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 5cm of space between each cookie.

   Tip: This allows for even spreading and prevents cookies from merging.

8. 8

   Bake for 12-15 minutes or until the edges are lightly golden brown.

   Tip: Keep an eye on the cookies during the last few minutes of baking to prevent overcooking.

9. 9

   Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

   Tip: Allowing the cookies to cool slightly helps them retain their shape.

10. 10

    Once cooled, store the cookies in an airtight container at room temperature for up to 3 days.

    Tip: Keep the cookies away from direct sunlight to maintain their texture.