Ingredients
For chocolate chip cookie bottom:
- 175 g unsalted butter, softened
- 50 g caster sugar
- 1 large egg
- 300 g plain flour, sifted
- pinch of salt
- 100 g chocolate chips
For salted caramel:
- 250 g caster sugar
- 100 g unsalted butter, room temperature
- 210 mL double cream, room temperature
- 1 � 2 tsp salt (Note 1)
For assembly:
- 50 g melted chocolate
- 50 g chocolate chips
Instructions
- Preheat the oven to 350 F (175 C) and line a baking tray, at least 1.5 inch deep, with greaseproof/baking paper.
- Cream together butter and sugar.
- Add the egg, and mix thoroughly.
- Add the flour, salt and chocolate chips, and mix until a smooth, not sticky, cookie dough with evenly distributed chocolate chips forms.
- Press the cookie dough into the lined baking tray and even it out so that it is approximately � inch (about 1.5 cm) thick. Put into the fridge for about � hour.
- Bake the cookie dough in the preheated oven for 18 to 20 minutes, or until light golden brown at the edges. The cookie dough might feel soft immediately out of the oven, but will firm on cooling.
- Leave to cool completely (in the baking tray!). In the mean time, make the salted caramel.
For salted caramel:
- Heat caster sugar in a saucepan over medium heat, stirring constantly with a heat resistant rubber spatula or wooden spoon.
- The sugar may form clumps but will eventually melt into a thick golden brown liquid as you continue to stir. Be careful not to burn the caramel.
- Once the sugar is completely melted, immediately add the butter. On its addition, the caramel will bubble rapidly � be careful.
- visit: Salted Caramel Chocolate Chip Cookie Bars @ theloopywhisk.com For Recipe Instructions.
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