Salted Caramel & Chocolate Chip cookie

Method

1. Grease and line a square slice tin with baking paper and set aside.

2. In a medium saucepan, combine the cream, milk, both sugars, butter, glucose, water and the sea salt flakes and stir to combine. Place on stove top over medium heat, stirring constantly until the mixture reaches 119 degrees celcius on a sugar thermometer. This can take up to 45 minutes.

3. When the mixture has reached 119 degrees celcius, remove from the heat and pour into the slice tin. Sprinkle extra sea salt over the top and set aside to cool completely before cutting into squares.

4. Cream butter, both sugars and vanilla together until light and fluffy. Add the egg and beat until combined.

5. Sift over the top the flour, baking soda & salt and beat until combined. Lastly fold through the chocolate chips.

6. Empty the dough onto a piece of glad wrap, wrap and chill for at least an hour before baking.

7. When you are ready to bake your cookies, preheat your oven to 180 (160 fan bake).

8. Pull off pieces of dough roughly the same size, place a square of caramel into the middle and then roll into a ball so that the caramel is enclosed inside. Place on a greased & lined baking tray at least 4cm apart.

9. Pull off pieces of dough roughly the same size, place a square of caramel into the middle and then roll into a ball so that the caramel is enclosed inside. Place on a greased & lined baking tray at least 4cm apart.

10. When cooked pull them out of the oven, sprinkle the tops with sea salt flakes and leave to cool for 10 minutes on the tray before transferring to a cooling rack to cool completely.