Molten Salted Caramel Chocolate Chip Cookie Pots by Suzy Pelta
Suzy is an entertaining and exuberant baker whose Chocolate and Banana Cake with Peanut Butter Frosting won the title of ‘Britain’s Best Cake’, and her the title of ‘Cake Club Queen’ in ITV’s Lorraine Cake Club Competition.
In March 2017, Suzy’s first book ‘Miracle Mug Cakes and Other Cheat’s Bakes’ was published by Ryland Peters and Small and has received rave reviews and features in many publications including Hello! Magazine, Baking Heaven & BBC Easy Cook Magazine. Suzy also recently went back on the Lorraine Show for a catch up and to bake from her book.
Suzy puts a fun and somewhat indulgent spin on baking and runs a very popular blog – www.suzypeltabakes.com which includes recipes, competitions and reviews and brand collaborations.
For the past five years Suzy has been Marie Curie’s Official Blooming Great Tea Party Blogger, which has seen her create many recipes for them, including the campaign’s signature cakes. She has also partnered with the campaign’s sponsors: Nature Valley and Cafe Direct, creating recipes using their products. Suzy appeared in a series of video blogs and also a baking tutorial with Mel Giedroyc.
For 2017’s Comic Relief Red Nose Day Campaign, Suzy partnered with Maltesers to create Maltesers Cookies, which were one of the official recipes of the campaign.
Suzy features in recipe videos for Waitrose TV’s ‘Love to Bake’ series and is regular demonstrator and presenter at many top food festivals. These include BBC Good Food Shows, The Cake & Bake Show, Thame Food Festival & Foodies Festival.
Suzy also writes for the Metro Online’s food pages and lives in London with her chief tasters – her husband and three children.
Here is her guest post.
Molten Salted Caramel Chocolate Chip Cookie Pots
Image Credit: Copyright of Ryland Peters & Small
With these cookie pots you have a chewy chocolate chip cookie-topped dessert hiding a liquid caramel centre. This recipe is the reason we have the saying ‘always leave room for dessert!’
NOTE These pots are best eaten on the day they are made. They can be refrigerated for up to a day before baking.
Prepare: 10 mins
Bake: 18-20 mins
Cool: 10 mins
You will need:
6 ramekins, approximately 8 x 4 cm / 3 1/2 x 13/4 inch
A baking sheet
90 g unsalted butter
125 g caster / granulated sugar
75 g light brown sugar
1 teaspoon vanilla extract
1 large egg
225 g self-raising / rising flour
100 g dark / bittersweet chocolate chips
12 tablespoons canned caramel / dulce de leche
salt, to sprinkle
Preheat the oven to 180°C (350°F) Gas 4.
In the bowl of a free-standing mixer or in a large mixing bowl with a handheld electric whisk, beat together the butter, both sugars and vanilla extract until light and fluffy.
Add the egg and mix until incorporated.
Add half of the flour, mix together well, then add the other half and mix well.
Stir in the chocolate chips by hand until they are evenly distributed.
Split the dough into 2 portions and set one half aside.
Split the dough you are using into 3 portions, then halve each portion. You should be left with 6 roughly equal portions and half of the original dough set aside.
Roll the 6 dough portions into balls, flatten them slightly, then press each of them into a ramekin. Top the middle of each cookie base with 2 tablespoons of caramel and a pinch of salt.
Repeat this process with the remaining dough. Roll the 6 dough portions into balls, flatten them slightly, then carefully place them on top of the caramel in each ramekin, pressing around the edges to seal the caramel inside.
Bake in the preheated oven for 18–20 minutes until the cookie top is golden brown, but the pot still has a bit of a wobble. (You may want to pop a baking sheet at the bottom of your oven to catch any cookie bits that may break off while baking.)