This indulgent cookie is packed with layers of rich chocolate flavour, gooey textures, and a hint of salted caramel for a satisfyingly sweet bite. Ideal for those who love café-style cookies with a homemade twist. Recipe to be enjoyed as part of a healthy, active lifestyle.
Choc Chip everything cookie
- 40min
- Serves 20
Double Choc Base:
225 g butter, cold and cubed
225 g brown sugar
112 g caster sugar
2 eggs
158 g strong flour
52 g soft flour
65 g Cadbury® Bournville cocoa powder
1 tsp cornflour
0.75 tsp bicarbonate of soda
0.75 tsp salt
80 g bake-stable dark chocolate chips per kg of dough
Cookie Topping:
80 g Cadbury Dairy Milk Caramel Nibbles
2 tbsp OREO® Crumb
30 g toasted crushed pretzels – roughly chopped
75 g Cadbury Flake
Salted Caramel Sauce:
250 g sugar
50 g glucose
250 g cream
1 vanilla pod, split in half and scraped to remove seeds
5 g Maldon sea salt
25 g butter
Double Choc Base:
1
In a large mixing bowl, cream together the cold cubed butter, brown sugar and caster sugar for 4 minutes, until creamy.
2
Add in the eggs, one at a time, mixing well after each one.
3
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.
4
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.
5
Bake for 9-12 minutes at 180 °C. Let them rest for at least 10 minutes to set.
6
Garnish with chopped Cadbury Dairy Milk Caramel Nibbles, OREO Crumb, Maldon sea salt, chopped Cadbury Flakes and toasted crushed pretzels.
Salted caramel sauce:
1
Bring the cream and vanilla pods to the boil.
2
In a separate pan, make a direct caramel with the sugar and glucose.
3
Add in the hot cream, bring back to boil and whisk in the butter. Pass through a sieve.
NutritionAmount (per portion)
kJ/Kcal1230 kJ / 294 kcalFat12gCarbs94.5gProtein2.8gSaturated Fat4.8gSugars33.3g
