Cookie Millionaire
A layered millionaire cookie with a soft chocolate-chip base, thick caramel, and a set chocolate topping.
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- Cookie Millionaire Cookie Base
- 120 g softened unsalted butter
- 80 g brown sugar
- 40 g granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 180 g all-purpose flour
- 20 g cornstarch
- 1/2 tsp baking soda
- 1 pinch of salt
- 150 g chocolate chips
- Caramel
- 397 g sweetened condensed milk
- 100 g unsalted butter
- 100 g brown sugar
- 50 g honey or glucose syrup
- 1 tsp vanilla extract
- 1 pinch of fleur de sel
- Chocolate Layer
- 200 g milk or dark chocolate
- 15 g neutral oil or cocoa butter
- 1Cookie Millionaire Cookie Base
- 2Preheat the oven — Preheat the oven to 170°C (340°F).
- 3Cream the butter — Cream the softened butter with the brown sugar and granulated sugar.
- 4Add the egg — Add the egg and vanilla extract, then mix.
- 5Add dry ingredients — Add the flour, cornstarch, baking soda and salt.
- 6Fold in chocolate — Fold in the chocolate chips.
- 7Spread the dough — Spread the dough into a 20 × 20 cm (8 × 8 inch) square pan lined with parchment paper.
- 8Smooth the surface — Press down and smooth the surface.
- 9Bake the base — Bake for 18-22 minutes. The edges should be lightly golden while the center remains soft.
- 10Cool completely — Let cool completely.
- 11Caramel
- 12Melt the mixture — Melt the butter with the brown sugar and honey in a saucepan.
- 13Add condensed milk — Once the sugar has dissolved, add the sweetened condensed milk.
- 14Cook the caramel — Cook over medium-low heat, stirring constantly with a spatula.
- 15Thicken the caramel — Continue cooking for about 8-12 minutes, until the caramel is thick and golden.
- 16Season the caramel — Add the vanilla extract and fleur de sel.
- 17Pour over the base — Immediately pour over the cooled cookie base.
- 18Chill the caramel — Smooth the surface and refrigerate for 1-2 hours.
- 19Chocolate Layer
- 20Melt the chocolate — Melt the chocolate.
- 21Add the oil — Add the oil or cocoa butter and mix.
- 22Pour over caramel — Pour over the chilled caramel.
- 23Smooth the chocolate — Smooth with a spatula.
- 24Set the chocolate — Refrigerate for about 30 minutes, until the chocolate has set.
- Servings not found in the source — set to 4.