It’s everything you want and more in a cookie: slightly crunchy, soft chewy middle, melted caramel and creamy milk chocolate all in one.
190g all purpose flour
125g caster sugar
205g light muscovado sugar
145g melted butter, cooled
1 large egg, beaten
125g Guittard Milk Chocolate Maxi Chips
125g Guittard Extra Dark Chocolate Chips
1 tsp crushed sea salt
1 tsp vanilla paste
1/2 tsp baking soda
CHOCOLATE CARAMEL FILLING
100g unsalted butter
100g light muscovado sugar
100g double cream
Crushed sea salt flakes
75g Guittard Bittersweet Baking Bars 70% Cacao
300g Guittard Milk Chocolate Maxi Chips; for filling and/or dipping
Mix all the dry ingredients in a large bowl, rubbing the mixture together to break up the sugar. Add the Vanilla extract, beaten egg and melted butter, mix well to form a dough. Allow the dough to sit for 10 minutes to rest and firm up. Scoop and weigh 30g balls and place onto trays lined with baking paper, rolling them into even sized balls. Preheat the oven to 170°C (325°F). Line a baking tray with parchment paper, making sure the paper is totally flat. Place 4 balls of dough onto the tray, spaced evenly to make sure they do not spread on to the raised edges of the tray. Bake for exactly 10 minutes. Even if they look a bit under done, this will ensure the middle is soft and chewy. Remove from the oven and tap the tray on your surface to flatten out the cookies. After 10 minutes of cooling, using a pallet knife, lift them off carefully onto a wire cooling rack. Repeat the above steps until you have baked all of your cookies, and once they are all cool pair them into even sizes.
In a medium sized saucepan melt the butter, sea salt and sugar. Bring to the simmer and then stir constantly for exactly 2 minutes. Take off the heat and add the cream, mixing well. Whisk in the chocolate until it’s fully melted and pour into a container. Once completely cold, refrigerate for half an hour.
Melt 200g of the milk chocolate chips in a small bowl at a temperature of 45°C (133°F). Chop another 100g of milk chocolate into small pieces and mix it into the melted milk chocolate until all chocolate is fully melted. This will temper your chocolate so it’s smooth and sets evenly. Keep warm. Lay the cookies onto your work surface with the underside facing upwards. Lift one cookie on to the scales and spoon on 20g of caramel into the centre. Repeat with half of the cookies.
Spoon or use a piping bag to pipe a ring of milk chocolate around the edge of the caramel to surround the caramel with a halo of chocolate. Sandwich another cookie on top of each and press until the milk chocolate nearly reaches the edge of the cookies and pop in the fridge for 15 minutes to set.
Store your cookies in an airtight container to keep them fresh for two weeks.