Thursday, 6 February 2014

Double Chocolate Chip Cookies With Salted Caramel Drizzle

Some days, all you want is a cookie. A gorgeously chewy, hugely round cookie to dunk into a vat of tea and lose yourself with. You see, cookies are like a good book - they're comforting and somehow manage to take your mind off the worries of the world.

These Double Chocolate Chip Cookies (taken from a Mary Berry recipe) are beautifully simple to make and taste moist, chocolatey and oh-so-naughty. While they aren't chewy and crunchy like my favourite Chewy Chocolate Chip Cookies, this is exactly what I wanted to make when o ploughed through my recipe books.

Topped with my favourite Salted Caramel Drizzle, these cookies are most definitely not diet-friendly but, really, who the hell cares?

Sam x


200g plain chocolate
50g butter
397g condensed milk
225g self-raising flour
65g white chocolate buttons (I used slightly more, just because I could)

For the salted caramel:
75g butter
50g light brown soft sugar
50g caster sugar
50g golden syrup
125ml double cream
1 tsp salt (or more, depending on taste)

1) Preheat the oven to 180C, then grease and line a couple of baking trays. Slowly melt together the chocolate and butter (the recipe recommends a bain marie, but I used the microwave from sheer laziness), then stir in the condensed milk and remove from the heat.

2) Stir in the flour and the chocolate buttons and chill in the fridge until the mixture is firm enough to handle. Take tablespoons of the mixture and heap them onto the baking trays, leaving enough space between spoonfuls for the cookies to spread.
3) Bake for 12-15 minutes. In the meantime, make your salted caramel drizzle by melting together the butter, sugars and syrup in a saucepan. Let them simmer for three minutes, stirring occasionally.

4) Pour in the cream and the salt to taste, stir and then pour into a jug for drizzling over the cookies once they've cooled.