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21
May
Salted Caramel Chocolate Chip Cookie
The second item I took to the charity bake sale at work yesterday was some Salted Caramel Chocolate Chip cookies. Starting with my favourite chocolate chip recipe, they were made more special by the addition of a rolo pushed into the centre of the cookie dough balls.
As they bake, the rolo spreads into a soft chewy centre of the cookie. The addition of a sprinkle of sea salt gives that perfect balance to the intense sweetness. The great thing about this recipe is that once the rolos are inserted, you can freeze them at this point and only bake off what you need. For me, this is essential when it comes to cookies as I would happily the whole lot, especially when they are this moreish.
Salted Caramel Chocolate Chip Cookie
Print recipe
| Serves | 20 |
Ingredients
- 125g Unsalted Butter
- 180g Plain Flour
- ½ teaspoon Baking Powder
- pinch Salt
- 30g Caster Sugar
- 150g Light Brown Sugar
- 1 Medium Free-range Egg
- 1 tablespoon Milk
- 1 teaspoon Vanilla Extract
- 100g Chocolate Chips
- 2 packets Rolos
Directions
| 1. | Chop the butter into smallish pieces and place the butter in a pan and melt slowly over a low heat |
| 2. | Once melted, turn the heat up to medium and gently stir occasionally |
| 3. | Once the foam dissipates, it starts to turn a deep golden brown. As soon as you see this take off the heat IMMEDIATELY as it can burn quite quickly if not taken off the heat at this point |
| 4. | Leave to one side to cool for 15 minutes |
| 5. | Put the cooled butter in a mixing bowl, and add both sugars and beat for 2 or 3 minutes |
| 6. | In a separate bowl, mix the egg and yolk together along with the milk and the vanilla |
| 7. | Add this into the the butter sugar mixture a little at a time, beating well in between each addition to fully combine |
| 8. | In a separate bowl, mix together the flour, salt and baking powder |
| 9. | Add this a little at a time to the butter egg sugar mixture. You should have a soft, but slightly greasy dough formed |
| 10. | Carefully fold in the chocolate chips. Cover with cling film and chill for about 4 hrs. Sorry. |
| 11. | Preheat the oven to 350F / 180 C / Gas 4 |
| 12. | Once chilled and firm, divide into 20 balls using your hands or a meat baller |
| 13. | Take each ball and press your thumb into the centre ensuring you don't go all the way through |
| 14. | push in a Rolo, then press the dough over the top to cover it. Place on a non-stick baking sheet leaving about 5cm apart |
| 15. | Scatter the dough balls with sea salt then bake for 12 minutes |
| 16. | Leave to firm up on the tray for 5 minutes, then using a fish slice lift the cookies onto a wire rack to fully cool |
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