Cookie
1 cup butter, melted
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1 tsp vanilla extract
2 tbsp water
2 cups flour
1/2 tsp baking soda
1/4 tsp salt
Topping
1 cup butter
1 cup brown sugar, packed
2 pkgs milk chocolate chips (3 cups)
1 cup toasted almonds, finely chopped (optional)
- Preheat oven to 350F. Grease a 17”x11” baking sheet and line with parchment paper, overlapping at the two ends for easy removal.
- Cookie: Beat butter sugars, vanilla and water until smooth. Add remaining 3 ingredients and beat until mixture is combined.
- Spread dough to cover prepared baking sheet.
- Bake in preheated oven 15 minutes.
- Topping: Meanwhile, over medium heat bring butter and brown sugar to a boil. Stir to combine. Spread mixture over partially baked cookie dough. Return to oven and bake an additional 8 minutes until caramel is bubbling.
- Remove from oven, immediately sprinkle chocolate chips over hot caramel. Wait 5 minutes and spread melted chocolate over cookie. If using nuts, sprinkle over chocolate.
- Cool in refrigerator until chocolate is set. Once at room temperature, break or cut cookie slab into irregular pieces or into your favourite cookie cutter shapes.
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