The dog we were dog sitting for has gone back home and suddenly the house feels very empty. No little nose pushing through the opening door to welcome us home. No silky ears to tickle in the morning. There’s suddenly a lot of space on the sofa without her pushing us into the corner so she can stretch out all four furry legs. She only stayed with us a few days, but we’re both missing having an animal around. It might be time to think about getting a dog ourselves.
But anyway, today I have cookies for you!
I first saw the idea for this cookie flavour combination at top with cinnamon, and I knew straight away I needed them in my life. Chocolate cookies, filled with ripples of salted caramel and little pockets of Nutella. Really, what’s not to like?
The cookies are soft and chocolatey, when you spilt them open you find puddles of Nutella and caramel mixed together. Some of the caramel escapes from the centre and forms soft swirls through the cookie. Occasionally you get a bite of chocolate chip or the crunch of a salt flake cutting through the sweetness.
I’ve used the salted caramel recipe from top with cinnamon, but as my recipe makes a smaller batch of cookies, you really don’t need it all for the recipe. I would suggest making it all though, it’s so yummy you’re bound to find use for it! Add more cream or water to make it into a salted caramel sauce – amazing over good vanilla ice cream or poured over hot chocolate fudge cake. Or how about using it as a dipping sauce for the freshly baked cookies? Frankly I don’t think it’s possible to have too much caramel sauce.
Nutella and Salted Caramel Chocolate Cookies
75g caster sugar
25g soft brown sugar
1/2 a large egg
1/2 teaspoon vanilla extract
65g plain flour
40g cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon milk
60g chocolate chips
4 teaspoons nutella
For the Salted Caramel
66g granulated sugar
3 tablespoons water
3 tablespoons double cream
1/2 teaspoon vanilla extract
1/4 tsp maldon salt
Cream the butter and sugars until creamy and pale.
Beat in the egg and vanilla until well combined.
In a seperate bowl, measure out the flour, cocoa powder, baking powder and salt. Slowly add the dry ingredients to the wet and beat until well mixed together.
Mix in the milk, then the chocolate chips.
Wrap the dough in clingfilm and refrigerate for an hour.
Meanwhile preheat your oven to 350F/180C and make the caramel.
Measure the water and sugar into a heavy saucepan. Stir until the sugar is dissolved.
Swirl the pan as the sugar starts to caramelise. Once it reaches a golden colour, take it straight off the heat.
Add the butter and swirl until it melts. Stir in the cream. Finally, stir in the salt and the vanilla.
Divide your dough into sixteen pieces and roll them into balls. Squash them down into fat disks,
Use your thumbs to make wells in eight of the pieces. Put half a teaspoon of Nutella into each one. Top with half a teaspoon of the caramel.
Use the other eight pieces to top the cookies and very gently squish the sides together until they are joined.
Sprinkle a few flakes of salt over the top of each cookie.
Bake for about 12 minutes, until the edges of the cookie start to crack but the middle still looks a little soft.