Saturday, December 07, 2013

Recipe- Chocolate Chip Cookies with Salted Caramel

To celebrate our 100th post, I decided to make something scrumptious. I have a thing for chocolate and I’ve been craving for salted caramel since my visit to Kepos Street Kitchen (post coming up soon..), so chocolate with salted caramel cookies it is !

The first recipe that came up on Google was Izzy’s, the talented 16 year old girl from Top With Cinnamon. She makes me think of what I did when I was 16… er… that was when I came back to Sydney again to study and met Cassie :)

I altered her cookies recipe a bit - didn’t use cocoa powder and decreased the amount of sugar. Also, I didn’t add Nutella because I didn’t have Nutella at home – it’s too dangerous because I’ll end up finishing the whole tub just by eating it with a spoon. But when I make these babies next time, I might steal Cassie’s tub.

Remember to tightly seal the salted caramel with the top cookie dough, or else it’ll end up like this:
Cookie with salted caramel crown!

But no fear because you can always spread remaining salted caramel onto the cookies hehe.

Have a nice weekend everyone!!


Chocolate Chip Cookies with Salted Caramel
Recipe adapted from Top With Cinnamon

Salted Caramel
(if not making, use 15-16 caramel-filled chocolates eg. Rolos)
1/3 cup (66g) granulated sugar
3 tbsp water
1/2 tbsp (8g) butter
3 tbsp double (a.k.a heavy) cream
1/2 tsp vanilla extract
scant 1/4 tsp maldon salt

Chocolate Chip Cookies
1/2 cup (110g) butter
200g light brown sugar
2 eggs
1/4 tsp salt
3/4 tsp baking powder
2 cups (260g) all-purpose flour
120g milk or dark chocolate (roughly chopped)
Flaky salt/ fleur de sel/ maldon salt, for sprinkling


Salted Caramel
Put the sugar and water into a medium saucepan. Stir together over a medium-high heat, just until the sugar dissolves. 

Tilt and swirl the pan while the mixture boils (no mixing!). You’ll see it start to caramelize, probably in one corner of the pan, keep swirling until it has all reached a yellowish-golden colour. TAKE IT OFF THE HEAT IMMEDIATELY.

Add in the butter (you may need to step back for a sec, it bubbles up), and swirl it in

Then the cream, and stir it in

Add vanilla and salt and stir them in. And you’re done!

Chocolate Chip Cookies
Line a baking tray with parchment paper. Preheat your oven to 180 degrees C (350 degrees F)

In a medium saucepan, melt the butter. Take off the heat and stir in the brown sugar and eggs. 

Add the cocoa, salt and baking powder and stir until well combined. 

Add the flour and stir until no floury patches are left. 

Stir in the chopped chocolate.

Take 1 heaped tbsp of dough, use your finger make a large indentation the centre of the dough; fill the indentation with the salted caramel, or a caramel-filled chocolate. Top with a flattened tablespoon of dough, and seal the edges. 

Sprinkle with fleur de sel and bake for 8-10 minutes.


  1. They look amazing and lev a gooey centre........ Grab a big glass of cold milk and I'd eat a dozen easy :)

  2. Whoah these sound amazing! I rather like the look of the leaked caramel though - looks so crispy! Heh

    1. hehe it's like the cookie had an edible crispy salted caramel crown !

  3. mmm love anything with salted caramel! so addictive

  4. chocolate and salted caramel...sounds sooo good!


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