Not only is it a delicious chocolate chip cookie bar, but the addition of sweet sticky caramel with a hint of saltiness, makes this everything you could crave from a sweet treat.
They are rich, and gooey, and that hint of salt gets me every time. The cookie dough is made extra delicious with the use of brown butter. If you have read any of my previous posts, you will have heard me banging on about the delights of brown butter.
Ingredients:
- 300g Plain flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 200g cooled brown butter
- 180g light brown sugar
- 110g caster sugar
- 1 egg
- 1 egg yolk
- 2 teaspoon vanilla extract
- 250g choc chips
- 280g caramels (if you can get Tootsie rolls, these are perfect for this)
- 3 tablespoons double cream
- sea salt
- Melt the butter in a thick pan over low heat. Once melted, turn up heat slightly and stir constantly until butter turns rich chestnut brown. Take off heat immediately, add to mixing bowl and allow to cool.
- Preheat over to 325 F / 163 C / Gas Mark 4
- Mix flour, salt, and baking soda together in a separate bowl and set to one side.
- Whisk the egg, yolk and vanilla extract together.
- Once butter has cooled, add in both sugars and mix thoroughly.
- Beat in the egg mixture a little at a time, fully combining between each addition.
- Slowly add in the flour mixture, then the chocolate chips.
- Press half the cookie dough into the bottom of a small deep tray
- Over a very low heat, melt the caramels in a pan, stirring to prevent burning. Once fully melted and soft, take off the heat and carefully mix in the double cream.
- Pour the hot caramel over the cookie dough in the pan.
- Sprinkle with a little sea salt.
- Using the palms of your hands, press small balls of the remaining dough and layer over the caramel. Use the last of the dough plug any gaps.
- Bake for about 30 minutes or until the edges are starting to colour
- Allow to cool in tray before turning out and cutting into squares
No comments:
Post a Comment