Choc Chip Cookies

Choc chip cookies are one of those classic biscuits that are always loved and enjoyed. These choc chip cookies are chewy and packed full of delicious chocolate chips. The Tefal Cuisine Companion mixes the dough in minutes and they take about 10 minutes to bake. I also make these to crush, mix with melted butter and use as a base for various slices.

150 gms Butter softened
100 gms Caster Sugar
90 gms Brown Sugar
1 Egg
1/2 teaspoon Vanilla Extract
270 gms Plain Flour
1/2 cup Dark Chocolate Chips plus extra
1/2 cup Milk Chocolate Chips plus extra

Pre heat oven to 160 deg. Line 2 cookie trays with baking paper.

Insert Kneading Blade. Stopper out.
Add butter, caster sugar and brown sugar
Sp10:2mins or until mixture is smooth and creamy
Add egg and vanilla extract
Sp6:30sec or until combined
Add flour and chocolate chips
Sp10:10sec or until combined. Remove blade and stir through with spatula.

Roll heaped tablespoons of mixture into balls and place on baking trays leaving room for spreading. Flatten slightly with fingers and press 2 or 3 extra choc chips into biscuit dough.
Bake 12-15 minutes or until edges are a light golden colour.
Leave to firm up on baking trays for 10 minutes before removing to wire racks to cool.

Caramel Slice

I've made caramel in the Tefal Cuisine Companion in the past but found it a bit grainy. This recipe is perfect, the caramel is silky smooth and the choc chip crushed biscuit base brings these slices to a delicious new level. The caramel is poured on top of the chilled biscuit base and baked in the oven for 10 minutes, then cooled in the fridge before topping with melted chocolate. I've made my own choc chip cookies to crush for the base but you can use store bought if preferred.

After baking in the oven for 10 minutes, the outer edges will bubble and turn dark golden.

Note: Best made the day before serving.

Note: The biscuit base is quite thick. Use less crushed biscuit and melted butter mixture for a thinner base if preferred.

Line slice tin with baking paper extending the baking paper over the 2 long sides to help with removal of slice from tin.

Base:

300 gms Choc Chip biscuits 

100 gms Unsalted Butter melted

Caramel:

125 gms Butter diced

95 gms Brown Sugar 

395 gms Sweetened Condensed Milk

Topping:

200 gms Dark Chocolate 

2 teaspoons Vegetable Oil (I used Canola)

50 gms Milk Chocolate 

Insert Kneading Blade. Stopper in.

Add biscuits 

Pulse until crushed

Add melted butter 

Sp6:until well combined

Press into paper lined slice tin and refrigerate. 

Pre heat oven to 160 deg.

Insert Stirring Blade. Stopper out.

Add butter and brown sugar

Sp3:90deg:4min or until butter is melted

Add sweetened condensed milk 

Sp4:110deg:4 to 5 mins or until mixture is bubbling and has thickened

Pour onto chilled biscuit base and bake 10 mins or until the outer edges bubble and start to turn a dark golden colour (photo above).

Leave for 30 mins at room temperature before refrigerating until chilled.

Melt dark chocolate and stir through vegetable oil, pour over caramel layer and refrigerate until set.

Melt milk chocolate, place in a small zip lock bag, cut a small hole in one corner and drizzle milk chocolate over the dark chocolate layer. Refrigerate until set.

To Serve:

Run a knife around the outer edges of the slice before removing from tin and placing on chopping board. Run a large knife under hot water, dry quickly and slice as desired.