Recipe by BakingMad.com
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Salted caramel
cookie traybakeSERVES 16
For the cookie250g (9oz) unsalted butter
230g (8oz) soft brown sugar
(we like Billington’s)
220g (8oz) caster sugar
(we like Silver Spoon)2 free-range eggs
2 tsp vanilla extract
(we like Nielsen-Massey)
440g (15½oz) self-raising flour
(we like Allinson’s)
1 tsp salt
200g (7oz) chocolate chips (we
used dark chocolate)
For the salted caramel sauce
375g (12oz) tinned caramel
½ tsp salt
50g (1¾oz) unrefined dark
muscovado sugar (we like
Billington’s)1 Preheat the oven to 200°C/Gas Mark
4 and line a 20x20cm (8x8in) brownie
tin with baking parchment.
2 In a large bowl, cream together the
butter and sugars until pale and fluffy.
Add the eggs and vanilla extract and
mix well.
3 Sift the flour and salt, then add to the
egg mixture, mixing thoroughly until a
sof t dough forms. Finally, stir in the
chocolate chips.
4 Transfer half the bat ter to the baking
tin, making sure you fill the space evenly
and into the corners. Bake in the oven
for 10 minutes.
5 While your cookie is baking, make the
salted caramel. In a saucepan, add the
tinned caramel, salt and dark
muscovado sugar.
6 Stir constantly until all the lumps have
melted and you have a good pouring
consistency. Gently pour this caramel
onto the cookie which has cooled slightly.
7 Using the rest of the cookie dough,
break off chunks and flatten it with your
palms, then carefully place on top of the
caramel (it’s best to do this in smaller
pieces as the caramel will squidge out).
8 Once the rest of the cookie dough is
on the caramel, return it to the oven and
bake for a further 10-15 minutes;
remember, your cookie will continue to
cook once it’s out of the oven. It will firm
up a bit more so don’t overbake!
9 Let the cookie fully cool, then place in
the fridge to set the caramel layer fully.
Remove after about 3 hours and use
a sharp knife to slice into squares
or rectangles.