In a large bowl, add the soft butter, caster sugar and Muscovado sugar. Using your Smeg hand mixer (with the Optimus beater attachments) beat at a low speed until the mixture is pale in colour, light and fluffy.
Add the vanilla essence, eggs and baking powder and mix. Once combined, gradually add the flour until you have a smooth and creamy consistency.
Gently stir in the chocolate chips with a spatula and chill in the fridge for one hour.
To make your homemade salted caramel, heat the sugar and butter together in your non-stick Smeg Saucepan over a medium heat, swirling the saucepan instead of stirring until golden in colour. Remove from the heat and slowly pour in the cream and sea salt, stirring to combine. Set aside.
Once your cookie dough has chilled use an ice cream scoop or spoon to form balls on a baking tray lined with parchment paper making sure you leave enough space around each one, so they have space to expand in the oven.
Bake in a static oven at 180°C for 12 minutes. Allow to cool on a wire rack for 30 minutes.
Finally, drizzle with salted caramel, a sprinkle of salt flakes and enjoy!
SMEG South Africa
2985 William Nicol Drive, Bryanston, Johannesburg, South Africa
Phone 0027 (0)11 463 1016 - Email [email protected]
