A perfectly chewy chocolate chip cookie base is topped with homemade salted caramel, and then topped with a rich chocolate fudge glaze.
INGREDIENTS
Chocolate Chip Cookie Base
1 cup flour
2 tablespoons flour additional
1/4 teaspoon salt
1/4 teaspoon baking soda
6 tablespoons unsalted Challenge butter room temperature
1/2 cup brown sugar
1/4 cup sugar
1 teaspoon vanilla extract
1 egg
1 cup semisweet mini chocolate chips
Salted Caramel Filling
1/2 cup heavy cream
1 cup sugar
1 tablespoon corn syrup
1/4 cup water
3 tablespoons unsalted Challenge butter
3/4 teaspoon sea salt good quality
1 teaspoon vanilla extract
Chocolate Fudge Glaze
4 tablespoons unsalted Challenge butter
1 cup semi sweet chocolate chips
1 tablespoon corn syrup
Fleur de sel sea salt
INSTRUCTIONS
Make the cookie base
Preheat oven to 350°F.
In a small bowl, add the flour, baking soda and salt. Whisk, then set aside.
In the bowl of an electric mixer, cream together the butter and both sugars. Mix until fully incorporated.
While slowly mixing, add the vanilla, then egg and blend well.
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