Take a sip ofNespressocoffee before indulging in the limited-edition andNespressoexclusive Double Choc Salted Caramel cookie from the Instafamous Brisbane bakery, Brooki. Consider it a perfect match!
Whether you have a Vertuo or Original machine, you can find a delicious pairing for this decadent treat. Try a coffee blend with rich caramel notes for your indulgent moment. Bianco Piccolo for Vertuo has a smooth and sweet profile with caramel, nutty, and biscuit notes. Crafted for shorter cups and specifically designed to be enjoyed with milk as a cappuccino, flat white or latte. Similarly, Venezia for Original machines, has a long roast to harmonise hints of fruity and floral aromas with distinct cereal and notes of sweet caramel.
Method
Step 1 of 14
For Cookie Dough: Place butter in the bowl of a stand mixer with the paddle attachment and mix for 2-3 minutes.
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Add caster sugar and mix for a further 3 minutes.
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Add eggs and mix again until just combined.
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Add dry ingredients and until just combined.
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To assemble, mould the dough into a birds nest and inject it with approximately one tablespoon of salted caramel filling. Ensure to cover with more cookie dough so the filling is completely inside the cookie.
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Place in the fridge for at least a few hours.
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Bake at one eighty degrees for approximately fourteen minutes.
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Best enjoyed with your favouriteNespressocoffee.
Step 9 of 14
For Salted Caramel Filling Note: you can purchase caramel from the baking aisle or you can prepare it yourself. Heat sugar in a medium saucepan over a medium heat, stirring occasionally with a wooden spoon. The sugar will form clumps but eventually melt into an amber coloured liquid as you keep stirring. This will take around 5 minutes (be careful not to burn the sugar!).
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Once the sugar is melted, carefully mix in butter. Be careful as the caramel is very hot and will start to bubble.
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After the butter has melted and combined, stir constantly as you slowly pour in heavy cream. The caramel will bubble again, so take care during this step.
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Keep stirring for a few more minutes until caramel is fully combined.
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Remove from the heat and sprinkle some sea salt flakes on top, stirring to combine.
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Allow the caramel to cool in the fridge and set into a thick sauce before using as a filling.
