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Tuesday 03 November 2026 23:57:21 GMT
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One Pan Wonders, Ep 6. - Which Choc Chip, Salted Caramel, Cornflake Cookie Dough Ingredients (4 Portions):  Toffee Sauce:  9tbsp light brown sugar  150ml Water   2tbsp Butter  50m Double Cream  0.5tsp Vanilla  Cookie Dough:  130g Butter  80g Light Brown Sugar  70g White Sugar  1 Egg  100g flour  Sprinkle Sea Salt  1tsp Vanilla  0.5tsp Baking Soda  100g White Choc Shards  Cornflakes  Vanilla Ice cream  Recipe:  - On medium - low heat, melt your sugar, water and butter, dont stir too much just swirl it - Keep your double cream room temp - Let it come to a bubble, then on low heat, keep it bubbling for another 15 mins on low, scrape the edges to prevent burning, the longer it bubbles for, the better caremalisation. It should reach a deep amber colour  - Add your double cream and stir, let it bubble again for 10 mins on low heat  - Preheat your oven to 190 - 200 C, (fan assisted) - Take off the pan and sprinkle sea salt, let it cool down  - In your pan, melt and brown your butter on low heat until the milk solids separate  - Once the milk solids are light brown, turn off the heat (do not burn them like mine)  - Mix in your sugar, then your egg, and then your dry ingredients  - Mix in your white choc, and place extra on the top  - Optionally, set the cookie dough in the fridge for 30 mins (makes it fudgier), or just bake right away  - Bake for 15 mins (or once the edges and the top is crispy golden), take it out of the oven and rest for 5 mins  - If you dont have an oven - Airfry at 200 C 15 mins  - Sprinkle extra sea salt, cornflakes, scoop on vanilla ice cream and drizzle your toffee sauce  - - - - #nishatcooks #nac #cornflake #cookiedough #cookie
One Pan Wonders, Ep 6. - Which Choc Chip, Salted Caramel, Cornflake Cookie Dough Ingredients (4 Portions): Toffee Sauce: 9tbsp light brown sugar 150ml Water 2tbsp Butter 50m Double Cream 0.5tsp Vanilla Cookie Dough: 130g Butter 80g Light Brown Sugar 70g White Sugar 1 Egg 100g flour Sprinkle Sea Salt 1tsp Vanilla 0.5tsp Baking Soda 100g White Choc Shards Cornflakes Vanilla Ice cream Recipe: - On medium - low heat, melt your sugar, water and butter, dont stir too much just swirl it - Keep your double cream room temp - Let it come to a bubble, then on low heat, keep it bubbling for another 15 mins on low, scrape the edges to prevent burning, the longer it bubbles for, the better caremalisation. It should reach a deep amber colour - Add your double cream and stir, let it bubble again for 10 mins on low heat - Preheat your oven to 190 - 200 C, (fan assisted) - Take off the pan and sprinkle sea salt, let it cool down - In your pan, melt and brown your butter on low heat until the milk solids separate - Once the milk solids are light brown, turn off the heat (do not burn them like mine) - Mix in your sugar, then your egg, and then your dry ingredients - Mix in your white choc, and place extra on the top - Optionally, set the cookie dough in the fridge for 30 mins (makes it fudgier), or just bake right away - Bake for 15 mins (or once the edges and the top is crispy golden), take it out of the oven and rest for 5 mins - If you dont have an oven - Airfry at 200 C 15 mins - Sprinkle extra sea salt, cornflakes, scoop on vanilla ice cream and drizzle your toffee sauce - - - - #nishatcooks #nac #cornflake #cookiedough #cookie

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