RECIPE NO. 003
Brown Butter Salted Caramel
Cookie Cups
Soft and chewy brown butter cookie cups filled with rich homemade salted caramel, topped with smooth dark chocolate and finished with flaky sea salt.
Makes
12 cups
prep time
45 minutes + 2 hours Chilling
bake time
18 minutes
Ingredients
Equipment
Brown Butter Cookie Dough
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250g butter
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150g light brown sugar
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70g caster sugar
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2 large eggs
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2 tsp vanilla extract
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340g plain flour
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1/2 tsp bicarbonate of soda
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½ tsp baking powder
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½ tsp fine sea salt
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180g dark chocolate chunks
Sea Salt Caramel
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120g butter
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120g light brown sugar
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100g golden syrup
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397g condensed milk
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1 tsp vanilla extract
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1 tsp fine sea salt
Chocolate Topping
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200g dark chocolate
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20g butter
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Stand mixer or hand mixer
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Small saucepan
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Mixing bowls
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Rubber spatula
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Whisk
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Kitchen scales
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Measuring spoons
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12-hole muffin tin
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Cupcake liners (optional)
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Cooling rack
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Piping bag or spoon
Method
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First you want to brown the butter, Place the butter in a pot over medium heat, stirring occasionally until the milk solids turn deep golden brown and the butter smells nutty. Transfer to a bowl, then chill until soft and spreadable (about 1–2 hours).
Preheat the oven to 170°C fan and grease a muffin tin.
Beat the brown butter with both sugars until creamy. Mix in the egg and vanilla before adding the flour, bicarbonate of soda, baking powder and salt. Fold through the chocolate chunks.
Divide the dough into 75g portions. Roll into balls and press into the muffin tin, ensuring the base isn't too thin. Chill for 20–30 minutes.
Bake for 18 minutes, until the edges are golden and the centres are just set. Immediately press the centres down with a small glass or roling pin to create the cup shape. Leave in the tin for 10 minutes, then transfer to a wire rack to cool completely.
To make the caramel, combine the butter, brown sugar, golden syrup, condensed milk, vanilla and salt in a saucepan. Cook over medium heat, stirring constantly. Once boiling, continue cooking for 6–8 minutes, until it reaches 112°C. Leave to cool for 10 minutes.
Brush a thin layer of melted dark chocolate inside each cookie cup and allow it to set. This is to make sure the caramel doesn't make the cup soggy. Fill each cup almost to the top with salted caramel and allow it to set.
Melt the dark chocolate and butter and spoon over each cookie cup. Finish with flaky sea salt and leave until completely set.
Zoe's Tips
My cookie cups seem underbaked.
The centres should still look slightly soft when they come out of the oven. They'll continue to set as they cool and will firm up further once filled and chilled. Overbaking can result in dry cookie cups.
Chill the dough before baking.
This helps the cookie cups hold their shape and creates thicker, chewier edges.
My caramel is too runny.
Cook it for a little longer, stirring constantly, until thick and glossy (around 112–115°C if using a thermometer).
Storage
Keep refridgerated for up to 1 week and bring to room temperature before serving.
Freeze unfilled cookie cups for up to 3 months. Defrost completely before filling and decorating.
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Zoe x