If you’ve seen my social media over the last few days, you’re probably aware that I love my Chocolate Caramel Cookie Sundae recipe so much, that I went and filmed the tutorial video for it straight away.
I recently teamed up with Lakeland, who have very kindly sponsored me for the kitchen equipment featured in this video. I will be sharing the links to the amazing products soon. I honestly can’t tell you how much this means to me, Lakeland have been my favourite baking store for as long as I can remember, so being able to feature their products in my YouTube videos and on my blog is a complete dream come true!
Filming these videos and showing my recipes to you on YouTube is something that’s so fun and I really love to do! I love being filmed, and being able to share a greater insight into my cooking style and technique with you is something I really enjoy. I also have to mention a huge thank you to one of my best friends, Chloe, who helps me film and edit these videos – none of this would be possible without you! Thank you so much.
So, here’s my latest video, featuring my new favourite dessert: my Chocolate Caramel Cookie Sundae.
I really hope you enjoy it!
To view the recipe in full so you make it at home, you can find it here.
Honestly, I have to tell you just how much I love the cookie in this recipe. I’ve waited so long to perfect the chocolate fudge style cookie, and the time it took was definitely worth it! So, if you’re looking for a chocolate cookie recipe, I have to tell you that you could definitely make the cookie separately and enjoy it on its own. Originally, I created the cookie specifically for the sundae, however I have also made many times now by itself.
Wanting to make this cookie extra special on its own, I decided to add in some chocolate chips. I actually used some of Carlo Rotta’s fine Italian chocolate chopped into chunks. I recently received some of his Sugar Free Extra Bitter 75% bars to try, and – wow! It was so delicious, so I knew that using it would make the perfect addition. There’s just something magical about chocolate chip cookies. The contrast in texture between the soft, delicate cookie dough, and the firm bite of the set chocolate is something I completely adore. So, adding in some of his amazing chocolate created the perfect finishing touch. You can buy it online, or in select stores such as Harrods or Selfridges.
Now, here’s the cookie recipe for anytime you want to make them separately from the sundae..
double chocolate cookies
makes 4 large cookies
2 tbsp cocoa powder
2 tbsp ground almonds
1 tbsp millet flour
1 tbsp buckwheat flour
1 tbsp brown rice flour
1/2 tsp bicarbonate of soda
1/4 cup (60ml) maple syrup
1 tbsp tiana’s cooking coconut butter
12 chunks (about 50g) of good quality dark chocolate that’s at least 70% cocoa – I chopped up a bar of Carlo Rotta’s Extra Bitter.
PREHEAT YOUR OVEN TO 180 C / 356 F
1. Firstly, heat the coconut butter and the maple syrup. Add them into pan, and place onto a medium-high heat. Stir the two together for a couple of minutes or so, allowing the coconut butter to melt and the maple syrup to bubble slightly (if it bubbles too much, stir it together, remove it from the heat to calm down, and then place back onto the heat). Then, when about 1-2 minutes have passed, remove it from the heat, and set it aside to cool briefly.
2. Next, add the cocoa powder, ground almonds, rice flour, buckwheat flour, millet flour and bicarbonate of soda into a mixing bowl. Using a hand whisk or spatula, quickly mix it together. Then, get the maple syrup mixture, pour it into the flour mixture and stir it all together until smooth. The mixture will be quite wet/runny – this helps with the fudgy consistency.
3. Then, line a baking tray with baking parchment, and spoon the cookie mixture into 4 rough circular shapes (place them fairly far apart, as the mixture spreads) and top each one with 3 chocolate chunks. Then, move the cookies into the oven and bake for about 7 minutes. When the cookies have baked, remove them from the oven and set them aside to cool. They will be very soft at this point, but they firm up after cooling.
4. Lastly, leave the cookies to cool for about 10 minutes, allowing them to firm and crisp up along the outside. Then serve.
Really, there isn’t much you can’t do with this cookie recipe. I really wanted to highlight their versatility by featuring them alone, alongside this video, for the days when you just want to make a cookie. If you want an extra flavour, you could also try adding in some different extracts – e.g. mint or orange. Maybe even try a swirl of nut butter on top or add in some nuts or cacao nibs! There are just so many possibilities.
I really hope that my recipe inspires you, and that you enjoy it as a sundae, cookie, or whichever way you like!
Let me know if you try any variations and how they go, as I would love to hear!
I hope you enjoy them 🙂