Take a basic cookie dough and add white chocolate chunks, caramel sugared pecans, add a piece of two of caramel or vanilla fudge, bake, and finish with sea salt.
This is my tweaking of the classic chocolate chip recipe to satisfy my current obsession with salted caramel!
The resulting cookie has a lovely caramel flavour created from the melting of the white chocolate during baking.
150 gms butter
1 cup dark muscovado sugar or dark brown sugar
I/2 teaspoon vanilla extract
1 cup plain flour
1 teaspoon baking powder
Pinch of sea salt
100 gms white chocolate chopped into chunks
1 or 2 small pieces of caramel or vanilla fudge, roughly chopped
1 tablespoon white sugar
50 gms pecans
Pinch sea salt
Cream butter and sugar in a food processor until light and fluffy. Add egg and vanilla extract, process swell. Sift flour, baking powder and salt and add to mixture, processing until smooth.
Stir in white chocolate chunks and fudge chunks.
Make caramel pecans by heating the sugar in a small frying pan until dissolved. Add pecans and cook until sugar syrup just starts to turn a golden caramel colour. Remove the pecans from the pan, scatter with sea salt. When cool roughly chop and add to cookie mixture.
Drop rounded spoonfuls onto baking trays lined with baking paper. Sprinkle sea salt to taste over the top of each cookie. Bake for 15- 20 minutes depending on the size of the cookies.
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