Everything Everything Cookie

Browned Cookie Dough

1. In a medium saucepan, melt the butter over medium heat. Continue to cook, swirling occasionally, until the butter turns a golden brown color and smells nutty. Be careful not to burn it.
2. Remove from heat and let it cool slightly, if the dough is too warm by the time you add your mix ins the chocolate will melt into the dough.
3. Once cooled, in a large mixing bowl combine the browned butter, light brown sugar, and caster sugar. Mix until well combined.
4. Add the eggs one at a time, beating well after each addition.
5. In a separate bowl, whisk together the flour, baking soda, and salt.
6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
7. Gently fold in the crushed pretzels, salted peanuts, fudge chunks, peanut butter chips, and halved mini peanut butter cups. Make sure they are evenly distributed throughout the dough.
8. Cover the bowl with clingfilm and leave this dough to chill in a fridgefor at least a hour.

Salted Caramel

1. In a medium saucepan, combine the granulated sugar and water. Stir gently to moisten all the sugar, it will be cloudy intially.
2. Place the saucepan over medium heat and cook without stirring. DO NOT STIR this will result in a crystalised sugar making it unusable for caramel.
3. Continue to cook the sugar mixture until it turns a deep amber color. This should take about 8-10 minutes. Be careful not to burn it; caramel can go from perfect to burnt very quickly
4. Once the sugar has reached the desired color, remove the pan from the heat.
5. Slowly and carefully add the double cream, whisking constantly. The mixture will bubble vigorously, so be cautious.
6. Add the cubed unsalted butter and whisk until fully melted and combined.
7. Stir in the sea salt, ensuring it is evenly distributed.
8. Allow the caramel to cool slightly in the saucepan before transferring it to a heatproof container.
9. Place your caramel in the freezer until needed or for a minimum of one hour, is the texture is too loose when it enters the cookie it will result in a melted cookie.

Brownie Batter

1. In a small saucepan, heat the double cream over medium heat until it begins to simmer. Do not let it boil.
2. Place the chopped dark chocolate in a heatproof bowl alongsided the chocolate powder.
3. Pour the heated cream over the chopped dark chocolate and chocolate powder.
4. Let it sit for a minute to allow the chocolate to begin melting.
5. Using a whisk or a spatula, gently stir the mixture until all the chocolate is melted and the mixture is smooth and glossy.
6. Add the cubed unsalted butter to the chocolate mixture.
7. Stir until the butter is completely melted and incorporated, creating a rich, smooth "brownie batter".
8. Leave the brownie batter to cool for at least a hour in the freezer.

Making of Cookie

1. Once everything has been made, divide your cookie dough into two and its time to add your brownie batter and frozen caramel. Add teaspoons of the brownie batter into the dough dotted along the cookie dough then teaspoons of frozen caramel.
2. Do not intrgate this into the cookie dough, we are looking for chunks of caramel and brownie batter in the cookie dough. If unsure refer to the video. Note you may not need all the brownie batter and caramel.
3. You then want to mix the dough, make sure to do this carefully as you don’t want your dough to be fully brownie/caramel you want it to have chunks. I strongly recommend using your fingers to do this as that way you can feel the chunks and know not to squash it too much.
4. Repeat this with the other half of your dough
5. You then want to scoop your dough to roughly 95g-100g balls. I made approximately 20 cookies.
6. Add extra brownie batter, caramel, pretzels etc to the top of your cookie balls – this is purely for aesthetics to make them look better.
7. After you’ve scooped your dough, chill for 45 minutes then in the last 10 minutes switch on your oven to 200 degrees celsius.
8. Line a large tray with greaseproof paper and add your cookie an bake them at 170 degrees celsius, note this is lower than the preheated temperature.
9. Your cookies may spread a lot depending on the amount of caramel added, so use the cookie cup trick to recircle then and enjoy!!