Cookie Crash: thick cookie, chocolate, salted caramel
Thick cookie / chocolate / salted caramel
It's broken. That's the principle.
Kitchen Mode and Timer
Keep the recipe at hand during preparation.
Enables JavaScript to use the kitchen tools.
Visual Timer: Keeps this page open. It does not sound an alarm. The cooking remains to be monitored.
That's all you need!
Equip me with a pack.If you miss something, choose your ingredients from Monoprix and your utensils on Amazon. Adjust the quantities to your guests, then uncheck what you already have.
Choose the number of guests and uncheck what you already have at home.
This sheet indicates a yield in parts or in weight. Specify your basis for calculating the races.
Your selection contains only the checked items. Check products and availability at Monoprix for ingredients, on Amazon for utensils.
Amazon Affiliate Links. As an Amazon Associate, I earn from qualifying purchases.
Your choices are memorized on this device.
It's up to you.
The cookie
Mix butter and brown sugar, then egg, flour, baking powder and salt. Stir in dark chocolate. Stir in the chemised mould and refrigerate for 30 minutes.
Cook
Cook at 170°C for 20 to 23 minutes. The edges are golden, the center remains flexible but without liquid paste. Allow to cool for 1 hour for the cookie to stand.
The crash
Take out the cookie. Cut it into six large irregular pieces and bring them together on a plate leaving real cracks. Pour the caramel into the spaces, not cascading on the table.
The greedy mess
Mix mascarpone and icing sugar. Spread two large traces of cream on some pieces. Add some dashes of melted white chocolate. Serve with a large spoon or cut into eight pieces.
Conservation. Keep covered in the refrigerator and consume within 24 hours. Leave for 10 minutes before serving.
Namely. Recipe proposal: follow the quantities and texture marks of the card. Indicative times. The rendering depends on the ingredients and materials used. The objects of the photographic decoration remain out of the dish.
Baking tips for this recipe
- Work the dough just enough to combine the ingredients after adding flour; avoid prolonged kneading.
- Respect the temperature of the butter and the indicated rest. If a cutting paste becomes sticky, cool it before shaping.
- Keep a regular thickness between pieces of the same batch and monitors the edges at the end of cooking. Let cool before garnishing.
Substitutions and variations
To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.
Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.
More treats for your Christmas table
Recipes that share ingredients or the same preparation family.
