Recipe: Karla Goodwin’s Salted Caramel + Chocolate Chip Cookie

Salted caramel is all the rage at the moment. Yet to be converted? These cookies from Bluebells Cakery and Karla Goodwin may just tempt you over the line.


Salted caramel

250ml cream

250ml milk

300g caster sugar

150g soft brown sugar

20g unsalted butter

100g glucose

30ml water

½ tsp sea salt flakes plus extra for sprinkling on the top

Grease and line a square slice tin with baking paper and set aside.

In a medium saucepan, combine the cream, milk, both sugars, butter, glucose, water and the sea salt flakes and stir to combine. Place on stove top over medium heat, stirring constantly until the mixture reaches 119 degrees Celsius on a sugar thermometer. This can take up to 45 minutes.

When the mixture has reached 119 degrees Celsius, remove from the heat and pour into the slice tin. Sprinkle extra sea salt over the top and set aside to cool completely before cutting into squares.


115g unsalted butter

75g caster sugar

70g soft brown sugar

½ tsp vanilla extract

1 egg

125g plain flour

½ tsp baking soda

½ tsp salt

1 cup chocolate chips

Sea salt flakes for sprinkling

Cream butter, both sugars and vanilla together until light and fluffy. Add the egg and beat until combined.

Sift over the top the flour, baking soda & salt and beat until combined. Lastly fold through the chocolate chips.

Empty the dough onto a piece of glad wrap, wrap and chill for at least an hour before baking.

When you are ready to bake your cookies, preheat your oven to 180 degrees Celcius (160 fan bake).

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Pull off pieces of dough roughly the same size, place a square of caramel into the middle and then roll into a ball so that the caramel is enclosed inside. Place on a greased & lined baking tray at least 4cm apart.

Place cookies in the oven and bake for 10-15 minutes depending on the size of the cookie. They will start to turn golden around the edges when they are done.

When cooked pull them out of the oven, sprinkle the tops with sea salt flakes and leave to cool for 10 minutes on the tray before transferring to a cooling rack to cool completely.

These cookies are the perfect match with Puhoi Valley’s new Colombian Espresso milk (RRP $3.49 from supermarkets)

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