I stumbled across this recipe and knew that I just had to make it for James, my boyfriend, as it has all his favourite things in one cookie (and mine too, let’s be honest). We had a stressful weekend having remove all the furniture from our room and to deep clean it and treat it; along with having to wash ALL of our clothes, shoes and any other fabric items (bags, scarves, the lot!). Morale was pretty low, despite a wonderful afternoon cycling around the coast to the cinema to watch Hercules (seriously, go watch it now) and finding a navy scarf with pumpkins on (vital July purchase) on Saturday; by Sunday afternoon, things were at an all time low and cookies were required. Now, just licking the spoon (after scooping them onto the tray!) was enough for me to know these would be food coma inducing. I found this recipe on a gorgeous and superbly written (so many photos and demos, check it out) blog called ‘Top With Cinnamon’ (great name).
These cookies are messy, gooey, absolutely delicious and dangerous. Make at your own peril!
You’ll need to start by making a batch of salted caramel, luckily Top With Cinnamon gives one of the best explanations of making caramel I’ve found. I finally successfully made caramel!
- 1/3 cup/66 g of granulated sugar
- 3 tbsp of water
- 0.5 tbsp
- 3 tbsp of heavy cream
- 0.5 tsp of vanilla extract
- 0.25 tsp of salt (I like to use Maldon salt flakes, as does Izy of Top With Cinnamon)
- Add the sugar and water to a pan and place on a fairly (medium-) high heat, stir until the sugar dissolves and the mixture starts to boil.
- Remove the spoon and swirl the boiling mixture around the pan until it begins to brown, this will take a few minutes.
- Once it is golden brown, remove it from the heat and add the butter (be careful, this is a fairly violent reaction) and stir it in.
- Stir in the cream and then add the vanilla and salt. It is as simple as that. For far better, illustrated, instructions, see this link.
- 110 g of butter
- 350 g of light brown sugar
- 2 eggs, beaten
- 55 g of unsweetened cocoa
- 0.25 tsp of salt
- 0.75 tsp of baking powder
- 260 g of plain flour
- 100 g of dark chocolate chips
- Salt flakes, to sprinkle
- Nutella, to fill (approximately 8 tbsp)
- 1 batch of salted caramel
- Preheat the oven to 180°C and line a large baking tray (or two smaller baking trays).
- In a medium sauce pan (you’ll make the cookies in it, so big enough to hold all the ingredients), melt the butter (on a medium heat).
- Once the butter has melted, remove it from the heat and stir in the sugar.
- Once the the sugar is well mixed in, mix in the eggs.
- Stir in the cocoa powder, salt and baking powder, this takes some time but it’ll get there.
- Stir in the flour (small muscles required), until all the flour in combined.
- Stir in the chocolate chips.
- Make the caramel now, if you haven’t already. It needs to still be warm, I made mine before making the cookie mixture and it was fine but I’m pretty speedy in the kitchen. If you like to take your time when baking then I recommend you make it at this stage.
- Scoop approx 1 tbsp of mixture onto the lined baking tray and make an indent in the centre. Fill the indent with a spoonful of caramel and a dollop of Nutella (technical term). Scoop a further tbsp of cookie mix on top and seal the filling inside.
- Repeat this for the rest of the mixture (will make 10 large and up to 16 smaller cookies).
- Sprinkle with salt flakes.
- Bake for 8-10 minutes. I went for 9 large cookies and baked them for just a couple of minutes longer, just a couple though.