How I make THE BEST Ooey-Gooey Cookie Caramel Cups♡
INSTRUCTIONS:
•In a large mixing bowl, add the cubed butter and whisk until slightly creamy. Add the white sugar and light brown sugar, then whisk together until well combined and fluffy.
•Add egg+egg yolk, vanilla extract, and chocolate chipsWhisk until fully incorporated.
•Add the baking powder, baking soda, and salt. Gently mix. Add flour and mix until just combined, do not overmix.
•Preheat fan oven at 175C and line a muffin tray. Divide the cookie batter equally into the muffin tray. Bake for 20-25 minutes or till you see golden brown crispy corners on top of the cups.
•When they’re freshly out of oven Press the center of the cookie cups using a spoon to make space for the caramel.keep it aside and let it cool down.
•Prepare caramel in a saucepan over medium-low heat, add butter, light brown sugar, salt, condensed milk, and golden syrup.
•Stir continuously until the butter melts and sugar dissolves. (STIRRING IS IMPORTANT)
•Increase to medium heat and cook, stirring constantly, for 5-6 minutes until thickened and deep golden.
•Pour over the cooled cookie cups .Chill for 15-20 minutes.
•To make chocolate ganache heat the cream and chocolate together using double broiler method and Stir until smooth and glossy.
•Pour over the cookie cups and let it set.
•Enjoy!
•In a large mixing bowl, add the cubed butter and whisk until slightly creamy. Add the white sugar and light brown sugar, then whisk together until well combined and fluffy.
•Add egg+egg yolk, vanilla extract, and chocolate chipsWhisk until fully incorporated.
•Add the baking powder, baking soda, and salt. Gently mix. Add flour and mix until just combined, do not overmix.
•Preheat fan oven at 175C and line a muffin tray. Divide the cookie batter equally into the muffin tray. Bake for 20-25 minutes or till you see golden brown crispy corners on top of the cups.
•When they’re freshly out of oven Press the center of the cookie cups using a spoon to make space for the caramel.keep it aside and let it cool down.
•Prepare caramel in a saucepan over medium-low heat, add butter, light brown sugar, salt, condensed milk, and golden syrup.
•Stir continuously until the butter melts and sugar dissolves. (STIRRING IS IMPORTANT)
•Increase to medium heat and cook, stirring constantly, for 5-6 minutes until thickened and deep golden.
•Pour over the cooled cookie cups .Chill for 15-20 minutes.
•To make chocolate ganache heat the cream and chocolate together using double broiler method and Stir until smooth and glossy.
•Pour over the cookie cups and let it set.
•Enjoy!
