With almost a million followers online Brooke Bellamy (nee Saward) – aka Brooki Bakehouse – is a total baker boss. Which is why we were so excited when she spilled the recipe for her delicious Double Choc Salted Caramel Cookie. “Expect a rich chocolate cookie dough complete with dark and milk choc chips, and a silky caramel creme filling,” says Brooke.
INGREDIENTS
Cookie Dough (Makes: 8 cookies)
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 teaspoon of cornflour
1 teaspoon of bicarbonate of soda
Pinch of salt
200 g dark chocolate chips
100 g milk chocolate chips
Salted Caramel Filling:
200g white sugar
85 unsalted butter, cubed
120ml heavy cream, room temperature
1 tsp salt
Note: You can purchase store-bought caramel from the baking aisle. Or you can prepare
it yourself.
INSTRUCTIONS
Cookie Dough
- 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.
- To assemble, mould the dough into a bird’s nest and inject it with approximate 15g of
salted caramel filling. - Place in the fridge for at least a few hours before baking.
- Bake at 180 degrees for 14 minutes.
Salted Caramel
- 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.
- Allow the caramel to cool in the fridge and set into a thick sauce before using as a filling.
