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.

Prefer to leave it to the experts? Coffee lovers can buy the new Brooki Bakehouse Double Choc Salted Caramel Cookie cookie along with any sleeve of coffee from Nespresso boutiques across Australia between Saturday 17 August – 6 September, or until stocks last.