Sticky Cookie Cups | Sanjeev Kapoor Khazana

Freshly baked chocolate cookie cups topped with creamy sticky caramel chocolate.

STICKY COOKIE CUPS

Ingredients

Sticky caramel chocolate as required
Chocolate-chip cookie dough as required
1 cup castor sugar
¼ cup butter
¼ cup fresh cream
A pinch sea salt

Method

1. Preheat oven at 180ºC.
2. Fill in a silicon muffin mould with some cookie dough and 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, mix 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. Line the prepared cookie layer with a parchment paper and fill it with baking beans. Put the silicon muffin mould on a baking tray. Place the baking tray in preheated oven and blind bake for 15-20 minutes. Discard the parchment paper and beans and bake again for 1-2 minutes.
5. Put some crumbled sticky chocolate into the baked cookie cups and bake for 2-3 minutes.
6. Remove from oven, demould and place it on a serving platter.
7. Pour some salted caramel sauce on top and serve immediately.

Preparation Time: 25-30 minutes
Cooking Time:40-45 minutes

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Cuisine - Fusion

Course - Desserts

Dish - Desserts