Sea salted caramel sandwich cookie
Chocolate chip cookies fresh from the oven with a soft centre are so incredible, it’s hard to put into words. I always have to make double the amount that I had originally planned as I know they won’t last long!
Take two chocolate chip cookies sandwiched together, with dark chocolate sea salted caramel and finally, dip them in milk chocolate and you will have created the best chocolate cookie ever.
It’s everything you want and more in a cookie, slightly crunchy, soft chewy middle, melting caramel and creamy milk chocolate and this is the recipe. Oh and double the recipe, you know that you won’t share as many as you planned.
Makes 15 sandwich cookies
For the cookie dough
- 190g plain flour
- 125g Billington’s unrefined caster sugar
- 205g Billington’s unrefined light muscovado sugar
- 145g melted butter cooled
- 1 large egg
- 125g Guittard milk chocolate chips
- 125g Guittard dark bitter sweet chocolate chips
- 1 tsp Cornish sea salt crystals crushed
- 1 tsp Vanilla paste
- 1/2 tsp bicarbonate of soda
For the caramel
- 100g unsalted butter
- 100g light muscovado sugar
- 100g double cream
- 1 teaspoon Cornish sea salt flakes well crushed
- 75g dark chocolate 70% cacao solids or above.
To make the Cookie Dough
- Mix all the dry ingredients in a large bowl, rubbing the mixture together to break up the sugar.
- Add the Vanilla extract, beaten eggs and melted butter, mix well to form a dough.
- Allow the dough to sit for 10 minutes to rest and firm up.
- Scoop and weigh 30g balls and place onto plastic trays lined with baking paper rolling them into even sized balls.
To bake the Cookies
- Preheat the oven to 170 degrees. Line a baking tray with baking paper making sure the paper is totally flat.
- Place 4 balls of dough onto the tray spaced evenly and making sure they do not spread on to the raised edges of the tray.
- Bake for exactly 10 minutes and no longer! Even if they look a bit under done. This will ensure the middle is soft and chewy.
- Remove from the oven and tap the tray on your surface to flatten out the cookies.
- After 10 minutes of cooling, using a pallet knife, lift them off carefully onto a cooling wire.
- Repeat the above steps until you have baked all of your cookies and once they are all cool - pair them into even sizes.
To make the Dark Sea Salted Caramel
- In a medium sized saucepan melt the butter, sea salt and sugar. Bring to the simmer and then stir constantly for exactly 2 minutes.
- Take off the heat and add the cream, mixing well.
- Whisk in the chocolate until it’s fully melted and tip into a container. Once completely cold, refrigerate for half an hour.
To sandwich the cookies
- Have 200g of melted milk chocolate in a small bowl at a temperature of 45°c
- Chop another 100g of milk chocolate into small pieces and mix it into the melted milk chocolate until fully melted. This is called seeding and will temper your chocolate so it’s smooth and sets evenly.
- Lay the cookies onto your work surface with the underside facing upwards. Lift one cookie on to the scales and spoon on 20g of caramel into the centre and repeat with half of the cookies.
- Spoon or use a piping bag to pipe a ring of milk chocolate around the edge of the caramel to surround the caramel with a halo of chocolate.
- Sandwich another cookie on top of each and press until the milk chocolate nearly reaches the edge of the cookies and pop in the fridge for 15 minutes to set.
- Store your cookies airtight to keep them fresh for two weeks.