Sticky Cookie Cups

Ingredients list for Sticky Cookie Cups

• as required Chocolate caramel
• as required Chocolate chip cookies dough
• 1 cup Castor sugar (caster sugar)
• ¼ cup Butter
• ¼ cup Fresh cream
• a pinch Sea salt

Method

1. Preheat oven to 180ºC.
2. Fill the dents in a silicon muffin mould with some cookie dough, spread it to line the sides of the dents and then create a cavity in the centre. Refrigerate for 15 minutes.
3. To prepare salted caramel sauce, heat sugar in a non-stick pan and cook till it caramelizes. Reduce heat, add butter, stir fast and cook till butter melts. Add cream, switch off heat and mix well. Add crushed sea salt and mix well. Set aside to cool.
4. Put some beans on a piece of butter paper, bring the edges together to make a potli and keep the potli in the cavity of the cookie dough in the muffin moulds. This will keep the shape of the cavity intact. Put the silicon muffin mould on the baking tray in the preheated oven, and blind bake for 15-20 minutes. Discard the parchment paper and beans and bake again for 1-2 minutes.
5. Crumble the sticky chocolate and put it into each of the baked cookie cups and bake for 2-3 minutes.
6. Remove from oven, demould and place them on a serving platter.
7. Pour some salted caramel sauce on top and serve immediately.