Dulce de Leche & Chocolate cookies

Mike Reid

Ingredients:

Serves 4 to 6

  • 150g plain flour
  • 1/2 tsp fine sea salt
  • 1/2 tsp bicarbonate of soda
  • 110g soft unsalted butter
  • 85g soft light brown sugar
  • 1 tsp vanilla paste or extract
  • 1 large free-range egg
  • 170g dark chocolate chips
  • 80g Dulce de leche
  • Vanilla ice cream to serve

Method:

  1. Preheat the oven to 180C/160C Fan/Gas 4.
  2. Measure the flour, salt and bicarbonate of soda into a bowl, forking together to mix.
  3. With an electric mixer, or by hand, beat the butter and sugar until you have a light and creamy mixture, then add the vanilla paste or extract and the egg, beating again to incorporate.
  4. Gently fold in the flour mixture, then, once it’s all mixed in, fold in the chocolate chips.
  5. Add mixture to cast iron dish and top with dulce de leche and add additional chocolate chips. Bake for 15-18 minutes until golden on top but still gooey inside
  6. Rest for 3 minutes on coming out of the oven and serve.

Our friends at Wine Selectors suggest pairing this dish with a Liqueur Muscat.

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