Salted Caramelised White Chocolate Chunk Cookies

If you’ve never tried Caramelised White Chocolate before, then you are about to discover something wonderful.  Of all the chocolates, I have to say white is my least favourite, but when it’s caramelised, it turns into something amazing.  It takes a little time to make, but not much effort other than an occasional stir, so do yourself a favour and make it.  You will thank me, I promise.  

Here I have used the caramelised white chocolate in my usual choc chip cookie recipe, added some salt and BOOM, choc chip cookies are taken up a few notches! 

Note:  I am giving you 2 methods for caramelising the chocolate - one in the oven, and the other in the Thermomix (this is how I do it - purely for laziness factor…..I can set it and walk away).  Tip for young players……double the amount of chocolate you’re caramelising and save half for the next time because you will definitely want to make these cookies again.  Just store the chocolate  in an airtight container in a cool place (not the fridge).   

Salted Caramelised White Chocolate Chunk Cookies

makes 24 cookies

Ingredients

Caramelised White Chocolate

250g white chocolate, chopped

Cookies

160g unsalted butter, softened

150g soft brown sugar

1 tsp vanilla paste

1 egg

240g plain flour

40g cornflour

1 tsp baking powder

1 tsp salt flakes

250g caramelised white chocolate, chopped

Method

First start with the caramelised chocolate.  Choose your method:

Oven method:  Preheat oven to 130C.  Lay the chocolate out evenly in a baking dish and place in the oven for 10 minutes.  Remove from the oven and stir with a dry spatula.  Place back in the oven and continue to cook for 40-60 minutes, stirring at 10 minute intervals.  The chocolate will at some stage look lumpy and and you will think you’ve messed up, but persevere!!  It will right itself and will smooth out and caramelise.  It is ready when it is a beautiful golden colour. 

Thermomix method:  Place chocolate in bowl.  Set to Varoma / 60 mins / SP1.  Scrape down the sides of the bowl occasionally.  

Once the chocolate has caramelised (regardless of what method you have used), pour the chocolate out onto a baking tray lined with baking paper and spread it out so that is around 4mm thick.  Refrigerate until set and then cut into choc chip sized chunks.

Now prepare your cookie dough.

Place butter, sugar and vanilla paste in the bowl of a stand mixer fitted with the flat beater.  Beat until pale and fluffy.  Add the egg and mix until combined.  Add flours, baking powder and salt and mix until just combined.  Fold through the choc chunks.  

Scrape the dough out onto a lightly floured sheet of baking paper around 40cm long.  Shape the dough into a log shape around 5cm diameter.  Wrap the dough in the baking paper and refrigerate for around 1 hour so that it can firm up.  

Preheat oven to 160C and prepare a couple of large baking trays lined with baking paper. 

Remove dough log from fridge and cut into 1cm thick discs.  Place them on a lined baking tray, leaving room between the cookies to allow for them to spread.  Cook for 15 minutes or until golden.  Allow to cool completely before scoffing the lot!

Mel xoxo