Cookie dough:
190 g unsalted butter, room temperature
290 g caster sugar
2 large eggs, room temperature
50 g Dutch cocoa powder
270 g plain flour
1 tsp cornflour
1 tsp bicarbonate of soda
Pinch of salt
200 g dark chocolate chips
100 g milk chocolate chips
Salted caramel filling:
200 g white sugar
85 g unsalted butter, cubed
120ml heavy cream, room temperature
1 tsp salt
Tip:
You can purchase store-bought caramel from the baking aisle. Or you can prepare it yourself.
Cookies:
Place butter in the bowl of a stand mixer with the paddle attachment and mix for 2-3 minutes.
Add sugar and mix for a further 3 minutes.
Add eggs and mix until just combined.
Add dry ingredients and mix until just combined.
Mould the dough into a bird's nest and inject it with approximately 15 g of salted caramel filling.
Place in the fridge for at least a few hours before baking.
Bake at 180 C for 14 minutes.
Salted caramel filling:
Heat sugar in a medium saucepan over medium heat, stirring occasionally with a wooden spoon. The sugar will form clumps but eventually melt into an amber-coloured liquid as you keep stirring. This will take around 5 minutes (be careful not to burn the sugar!).
Once the sugar is melted, carefully mix in the butter. Be careful as the the caramel will start to bubble and be very hot.
After the butter has melted and combined, stir constantly as you slowly pour in the heavy cream. The caramel will bubble again, so be careful during this step.
Keep stirring for a few more minutes until the caramel is fully combined. Remove from the heat and sprinkle some sea salt flakes on top, stirring to combine.
Credits: Brooki Bakehouse
Photo Credits: Brooki Bakehouse
