These cookies are best served whilst they're still warm, fresh from the oven, soft gooey cookie dough, with chewy salted caramel chunks, delicious. I prefer baking with cups / cup measurements I find it easier, they're really cheap to buy and it's just a lot quicker. However, I know some of you would sometimes prefer recipe posts in gram measurements. So this one is for you guys. Here's how I made the homemade caramel and the cookie dough.
For the caramel:
200g of white sugar
3 tablespoons of unsalted butter
3 tablespoons of double cream
For the cookies:
100g caster sugar
200g brown sugar
170g unsalted butter, melted
2 medium sized fresh eggs
1/2 teaspoon of bicarbonate of soda
250g of plain flour
1 tablespoon of vanilla extract
To make the caramel, place 200g of white sugar in a pan on medium heat. Stir for around 5-10 minutes, until the sugar becomes a copper brown bubbling liquid, add the butter and the double cream and stir. Carefully pour the caramel into a tray lined with baking paper and place in the fridge to set for around 20-30 minutes.