Choc Chip everything cookie
- 40M
- Serves 20
Double Choc Base:
225g butter, cold and cubed
225g brown sugar
112g caster sugar
2 eggs
158g strong flour
52g soft flour
65g Cadbury Bournville cocoa powder
1tsp cornflour
0.75tsp bicarbonate of soda
0.75tsp salt
80g bake-stable dark chocolate chips per kg of dough
Cookie Topping:
80g Cadbury Dairy Milk Caramel Nibbles
2tbsp OREO® Crumb
30g toasted crushed pretzels – roughly chopped
75g Cadbury Flake
Salted Caramel Sauce:
250g sugar
50g glucose
250g cream
1 vanilla pod, split in half and scraped to remove seeds
5g Maldon sea salt
25g butter
Double Choc Base:
In a large mixing bowl, cream together the cold cubed butter, brown sugar and caster sugar for 4 minutes, until creamy.
Add in the eggs, one at a time, mixing well after each one.
Stir in soft flour, cornflour, bicarbonate of soda, and salt. Mix until just combined to avoid overmixing. Stir in the chocolate chips and mix well.
Separate the dough into 20 golf-ball sized balls and place them on a lightly floured cookie sheet. You will fit 8 cookies on one large cookie sheet.
Bake for 9-12 minutes at 180 °C. Let them rest for at least 10 minutes to set.
Garnish with chopped Cadbury Dairy Milk Caramel Nibbles, Oreo Crumb, Maldon sea salt, chopped Cadbury Flakes and toasted crushed pretzels.
Salted caramel sauce:
Bring the cream and vanilla pods to the boil.
In a separate pan, make a direct caramel with the sugar and glucose.
Add in the hot cream, bring back to boil and whisk in the butter. Pass through a sieve.
