Recently I’ve become strangely obsessed with cookies. I say strangely, I don’t think there’s anything strange about liking cookies. Now I didn’t think that a good chocolate chip cookie can be improved but turns out I was wrong. Because everything is better when you smother it in caramel. Or in this case fill it. I’ve created beautifully crunchy on the outside, soft in the middle, salted caramel stuffed milk chocolate and pecan monsters (they’re humongous!). But enough of the blah blah, lets get baking!
150ml Double Cream
120g Caster Sugar
3 Tbsp Water
1/2 tsp Vanilla Extract
1/2 tsp Sea Salt Flakes
80g Soft, Unsalted Butter
40g Caster Sugar
40g Light Soft Brown Sugar
1 tsp Vanilla Extract
1 medium Egg
160g Plain Flour
2 tsp Baking Powder
Pinch of Salt
100g Milk Chocolate Chips
50g Pecan Nuts
To make the caramel, put the caster sugar and water into a saucepan and mix it together. On a medium to high heat bring the mixture to a boil and let it bubble away. Combine vanilla extract and cream and put it in the microwave to warm it up a little bit, 30 seconds will do. This will stop the caramel from forming lumps when you pour the cream into the sugar water mixture later.
Keep a close eye on the pan and if you see any sugar crystals forming around the edges take a pastry brush and some water and brush them down. If the sugar crystallizes your whole mixture can crystallize and you’ll have to start from the beginning, so be careful! When the caramel comes to a deep amber colour take it of the heat and quickly stir in the warmed up cream using a wooden spoon. When the mixture is smooth add the sea salt flakes and stir until they have dissolved. Then set the caramel aside to cool down. Should the caramel form lumps your cream probably wasn’t warm enough, but don’t worry: put it back on the hob on a very low heat and stir until the lumps have dissolved.
To prepare the cookie dough, cream together butter and the two types of sugar for about 4-5 minutes. If you’re using a stand mixer use the paddle attachment. Make sure your butter is really nice and soft so it is easier to whip it up. When the butter is nice and light and fluffy add the vanilla extract. Scrape the bowl down to ensure that everything is well combined, then add the egg. Make sure it is fully incorporated before adding your dry ingredients, so mix for at least a minute. Combine flour, baking powder and salt and add them slowly to the rest of your cookie dough. When the dough had come together and looks a bit sticky, add the milk chocolate chips and pecans and mix them in until they’re well distributed.
Chill the cookie dough in the fridge for 30 minutes.
Preheat the oven to 200 degree C and prepare a cookie sheet with baking paper or a reusable baking mat.
When the cookie dough has cooled down a bit it will be much easier to handle and less sticky, so using your hands form 4 equally large cookies out of the dough and place them on the baking sheet. Bake them for about 15 minutes. The outside should have a beautifully golden brown colour while the inside should still be super soft and can even be a tiny bit underbaked (if you like an underbaked cookie, I really do…). Set them aside to cool down, no need to use a cooling rack though.
Fill the salted caramel into a piping bag and fit it with a small round nozzle and then find a crack in the surface of the cookie and pipe as much of that gooey stuff into those cookies. The more, the better! Make sure you don’t pierce the bottom of the cookies though, otherwise the caramel will just come out the other side and that’ll be very messy.
And that’s it, all done. Only thing left to do is to eat them all in one go and don’t tell anyone about it… hihi