Ingredients

-For The Caramel

• 70g Caster sugar
• 25ml water
• 1tsp Double cream
• 1tsp Butter
• Pinch of flaky salt

-For The Cookie

• Homemade caramel
• 100-130g Milk chocolate, chopped into chunks
• 150g Butter
• 35g Double cream
• 1 Egg
• 100g Caster sugar
• 200g Dark brown sugar
• 1tsp Vanilla extract
• 1⁄2tsp Xanthan gum
• 200g Gluten free all-purpose flour

3-Tier Stainless Steel Cooling Rack

Method

1. Begin by making your salted caramel. Weigh out your sugar into a saucepan. Pour the water in around the edges of the sugar. Place the saucepan over medium heat and allow to bubble away. If you begin to see crystals forming around the edges brush some water around the sides of the pot to dissolve them.
2. Once your caramel starts to turn a sort of amber colour, remove it from the heat and add your salt, cream, and butter. It may look like it is seizing, but just stir it and return to the heat for 20-30 seconds and it will return to a liquid state.
3. Pour the caramel onto a tray lined with baking parchment or a silpat mat. Spread it out a bit using the back of a spoon and set aside.
4. Now that you have made the caramel it’s time to make the cookie dough. To start with you will need to prepare the browned butter. Weigh out your butter into a small saucepan and place over medium heat, stirring continuously. Your butter will melt and foam. When the foaming becomes quite fine, take it off the heat for just a moment. Try to push through the foam and if the melted butter is golden and you begin to see some brown specs at the bottom of your pan, remove from the heat and pour into a mixing bowl. Allow to cool for around 30 minutes.
5. Once your butter has cooled, add your egg, and cream to the bowl and whisk together. Add both of the sugars and the vanilla extract and whisk again.
6. Sieve your flour and xanthan gum together into the bowl and mix together using a spoon until a dough forms.
7. Crush up the caramel you made earlier and add this to the bowl along with your chocolate chunks. Fold the mixture until all of the bits are evenly incorporated.
8. Cover and place in the fridge for 1 hour.
9. Preheat your oven to 170°C and line 2-3 baking trays with parchment or silpat.
10. Once your oven has preheated, divide your dough into 12-15 equal sized balls. Place on the baking trays evenly spread out and bake for around 15 minutes, checking on them 10 minutes in.
11. Once removed from the oven allow them to set on the baking tray before moving to a wired cooling rack.

This recipe really doesn’t require much special equipment and can be mixed up simply with a wooden spoon and a whisk. However, one piece of equipment I recommend any home baker to get are some silpat baking mats. Not only are they reusable but they can also aid with giving your baked goods a crispier bottom as they cannot absorb any of the ingredients. They are so affordable and will last you a lifetime.