Friday 17 February 2017

Double Chocolate Chip Cookies with Nutella and Salted Caramel

Stuffed burgers. Stuffed crust. Stuffed...COOKIES! To start the weekend the right way, I’m giving the traditional chocolate chip cookies a revamp, and stuffing them with crowd pleaser Nutella, accompanied by double chocolate chips and salted caramel. These are my favourite go-to cookies filled with super fine goodness (calorie counters look away now!) But I mean who could resist these beauties? It’s a dream come true!

Serving size: 15-16 large cookies

½ cup (110g) butter
1½ cups (350g) light brown sugar
½ cup (55g) cocoa powder
2 eggs
¼ tsp salt
¾ tsp baking powder
2 cups (260g) all-purpose flour
3.5 oz (100g) milk or dark chocolate chips
Flaky salt/ fleur de sel/ maldon salt, for sprinkling
Approx. ½ cup (8 tbsp) Nutella
15-16 caramel-filled chocolates

My super easy (and totally cheat!) alternative to making your own salted caramel is to melt 1/2 cup of soft caramels with 2-3 tbsp. of milk and use that to fill the cookies, or just put a caramel-filled chocolate (like rolos or something) into the middle of the cookie with the Nutella. And voila!

1. Line a baking tray with parchment paper. Preheat your oven to 350 degrees F (180 degrees C)
2. In a medium saucepan, melt the butter. Take off the heat and stir in the brown sugar and eggs.
3. Then add the cocoa, salt and baking powder and stir until well combined.
4. Add the flour and stir until no floury patches are left.
5. Lastly stir in the chocolate chips.
6. Make the caramel using my easy cheat method!
7. Take 1 heaped tbsp of dough, and use your finger to make a large indentation the centre of the dough; fill the indentation with a small blob of Nutella (like ½ tsp ish), and top it up with the still-warm salted caramel, or a caramel-filled chocolate.
8. Top with a flattened tablespoon of dough, and seal the edges.
9. Sprinkle with fleur de sel and bake for 8-10 minutes.
10. Eat to your hearts content.

Enjoy cookie lovers and have a great weekend!

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