Breakfast Muffins: Brownie, Salted Caramel & Avocado Gelato

Breakfast Muffins: Brownie, Salted Caramel & Avocado Gelato

Hello Everyone! The title of this post already sounds super enticing doesn’t it? Well brace yourselves, for tonight I will be sharing a cheekily sweet breakfast muffin that borderlines dessert. Who says you can’t have dessert for breakfast though? If anyone says that you can’t, unfriend them because you don’t need that kind of negativity in your life EVER. For those of you that are just tuning in, I usually upload a recipe to Amcarmen’s Kitchen on Wednesday nights. However, yes I am aware that it is a Monday night (in Brunei that is, for some it may be just the morning of), and the reason for the switch up for this month only is because Muffin Making Monday has returned!

I’m not sure if I’ve mentioned this in a post before, but I’ll say it again anyway, I am NOT a huge fan of chocolate. I can already see a few jaws dropping upon reading the previous sentence in pure disbelief. But yes it’s true. I can’t sit down and eat a whole bar of chocolate even if I wanted to. I’d probably get sick after just one bite. Don’t fret guys for there is a however – a slice (or two, maybe more) of a dark, rich, dense, and fudgy with a deep to-die-for chocolate flavour brownie is my exception. Oh and of course, how could I forget my love for the beautiful marriage between dark chocolate and avocado!

Breakfast Muffins: Brownie, Salted Caramel & Avocado Gelato

Therefore behold the Brownie Muffin – combining my Breakfast Muffin series with a favourite dessert of mine! I was going to call this hybrid a ‘Bruffin’ like how Brookies are for Brownie Cookies. Alas, I was disappointed to find that the term Bruffin has already been registered and trademarked for a light and flaky, brioche-like pastry in the form of a muffin! So should I call these Broffins? Sounds less cool than Bruffin *sad face* so I guess I’ll just stick with Brownie Muffins instead of a portmanteau of the two. Check out the original recipe by Shiran over on Pretty. Simple. Sweet.

To take it to the next level, I’ve filled these Brownie Muffins with a sticky and salty caramel sauce so that you’re hit with an oozy gooey treat when you bite (or cut) into them! And of course, you need to complete this breakfast (dessert) with a generous serving of avocado gelato! I sourced mine from my favourite gelato place in Brunei known as Rumah Gelato! Whenever I want my fix of dark chocolate AND avocado gelato, this is where I’m at. I bought a large tub of just the avocado gelato to pair with this recipe, and of course extra to just indulge in happily for the next couple of days.

Breakfast Muffins: Brownie, Salted Caramel & Avocado Gelato Ingredients

Rumah Gelato's Bravo Avocado



For the brownie muffin batter

  • 113g (4oz) bittersweet or semisweet chocolate, coarsely chopped
  • 113g unsalted butter, cut into small cubes
  • 2 large free range eggs
  • 1/3 cup + 1 tbsp plain flour
  • 1/3 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1/8 tsp salt

For the salted caramel sauce

  • 2 cups granulated sugar
  • 170g unsalted butter, room temperature and cut into pieces
  • 1 cup double cream, at room temperature
  • 1 tbsp sea salt rocks
  • Avocado Gelato or any of your favourite flavours that tickle your tastebuds


  1. Preheat oven to 180C (350F or gas mark 4). Grease a 6 hole muffin pan with butter. Set aside.
  2. Brownie Muffin Batter: Place the chopped chocolate and unsalted butter cubes into a medium-sized heatproof bowl. Heat in the microwave at 20-second intervals, stirring between each interval, until melted. Set aside.
  3. In a small bowl sift the plain flour, cocoa powder, salt, and set aside.
  4. Using an electric handheld mixer fitted with the whisk attachment, whisk the eggs and sugar on high speed until thick and pale, about 4 minutes. Reduce speed down to low and slowly add in chocolate and butter mixture, whisking until just incorporated.
  5. Using a spatula, fold in the flour mixture until just combined. Do not over-mix.
  6. Spoon the mixture into the prepared muffin pan, filling each case to about 3/4 of the way full. Bake for 13-16 minutes or until a toothpick inserted into the center of the muffins comes out with moist crumbs and not dry.
  7. Once done, transfer to a wire rack and let them cool for about 10 minutes before removing from the pan. Allow muffins to cool completely on the wire rack.
  8. Salted Caramel Sauce: In a small saucepan, melt the sugar over medium-high heat, stirring frequently to avoid burning. Once all the sugar has melted, watch your caramel carefully, swirling the pan occasionally.
  9. As soon as the sugar turns amber in colour add the butter and whisk vigorously until all the butter has melted.
  10. Remove the pan from the heat and slowly pour in the cream while whisking vigorously until the cream is incorporated well, and then whisk in the sea salt rocks.
  11. Fill a piping bag fitted with a small decorating tip with the caramel sauce. Insert the tip into the top of the muffin, pushing about an inch into the muffin. Squeeze the filling into the muffin. If the filling starts to leak outside of the hole, stop.
  12. Serve with ice-cream or gelato with the flavour of your choice, and drizzle more of the salted caramel sauce atop. Enjoy!

Breakfast Muffins: Brownie, Salted Caramel & Avocado Gelato

Breakfast Muffins: Brownie, Salted Caramel & Avocado Gelato

You can store these Brownie Muffins in an airtight container at room temperature or in the refrigerator for up to 2 days. Make sure to let them reach back to room temperature before serving. I personally would prefer to warm them up in a steamer (the oven or microwave usually dries it out even more) because I’d rather have a warm, fudgy, and gooey muffin than a room temperature one *cheeky grin* but like I said, it’s just my personal preference.

Before I wrap up tonight’s recipe, here’s a key extract from Shiran:

Timing is everything: The right baking time is always the most crucial part of making brownies. It only takes a couple of minutes to turn them from rich fudge brownies to a dry chocolate cake. When done, brownies should appear baked on the outside, but the center should still be soft. You’ll need to bake them only until a toothpick inserted into the center comes out with very moist crumbs, not dry.
— Shiran from Pretty. Simple. Sweet.

Breakfast Muffins: Brownie, Salted Caramel & Avocado Gelato


– Ally xx

Salted Caramel Popcorn Layered Cake

Salted Caramel Popcorn Layered Cake

Hello Everyone! Today is a special day, and that special day is my birthday! For those who want to know, I am 24 years young today, and another year wider, I mean, wiser, but not another year taller unfortunately. It’s been 4 years since I last celebrated my birthday in Brunei with my family, and friends I grew up and went to high school with. It’s been that long because for the past 4 years I’ve spent my birthday’s in Australia, with my friends from uni. I didn’t really plan anything special, I just organised a dinner party at Villa Mauri last Friday night with some friends; exchanging conversations, laughter, and of course, no gathering is complete without some dirty talk! We’ve all not changed one bit 🙂 I’d just like to take this opportunity to thank those who came that night, and also thank everyone else who has greeted me so far. I am so blessed to have family and friends from all over sending love my way. I know, that sounded a bit cheesy.

24th Birthday Celebrations
Birthday with my high school friends at Villa Mauri (November 6th, 2015)

24th Birthday Celebrations
Birthday with my work friends at 
Patisserie (November 9th, 2015)

I baked this cake yesterday afternoon for my birthday dinner tonight with my mom and my sister. Seriously, I cannot stress out how much I hate frosting – it take so bloody long for me to get it perfect. Well, not so much perfect, but for me to get it to cover the cake. I don’t know if I’m doing it wrong or I should blame the climate, but the buttercream is runny to begin with, so I put it in the freezer to stiffen up a bit before I frost. Then when I start frosting, it quickly becomes runny again to the point that I have to keep placing the cake in and out of the freezer multiple times before I can get the frosting to somewhat cover the cake. But anyway, after much frustration on the eve of my birthday, I managed to get a decent looking cake up I guess (so over it right now – so over baking cakes altogether).

Actually, I think I know the reason (maybe not really) why my frosting was runny. I had a look at the ingredients photo that I took and saw that I had icing sugar in it. At first, I thought that that might’ve been the reason, but when I looked at the original recipe, there was no sign of icing sugar. So why did my frosting go wrong?! 😦 Not enough butter?

24th Birthday Celebrations
Birthday with my family at home (November 9th 2015)

Anyway, I’ve been wanting to make a cake like this for a while; as in the whole salted caramel with caramel popcorn on top kind of cake. I was blown away when I came across it over on La Pêche Fraîche – so beautiful and well photographed. So don’t forget to check out the original recipe over on her blog; she has adapted the different components to making this cake from various recipes (all links have been acknowledged below). Plus, her’s looks much more beautiful, and somehow taller than my cake *cries*.

Salted Caramel Popcorn Layered Cake Ingredients



For the yellow butter cake (adapted from Joy of Baking)

  • 120g unsalted butter
  • 4 large free range egg yolks
  • 2 & 1/4 cups plain flour
  • 1 cup sugar
  • 3/4 cup milk
  • 2 & 1/4 tsp baking powder
  • 1 & 1/2 tsp vanilla
  • 1/4 tsp salt

For the salted caramel (adapted from FoodSwoon)

  • 30g unsalted butter
  • 1/2 cup sugar
  • 1/4 cup + 2 tbsp heavy cream
  • 2 tbsp water
  • 1 tbsp corn syrup
  • 1/4 tsp salt

For the salted caramel Italian meringue buttercream (adapted from FoodSwoon)

  • 350g unsalted butter, cut into small chunks
  • 4 egg whites
  • 1 cup sugar
  • 1/4 cup water
  • 1 tsp corn syrup
  • Pinch of salt
  • Half of a batch of salted caramel, cooled, the rest reserved for drizzling (see recipe below)

For the salted caramel popcorn (adapted from the Kitchn)

  • Popped popcorn from about 1 & 1/2 bags of popcorn
  • 130 grams unsalted butter
  • 3/4 cup brown sugar
  • 1/4 tsp baking soda
  • Big pinch salt, plus a little for sprinkling


  1. Yellow Butter Cake:
    • Preheat oven to 180C (350F or gas mark 4). Grease 2 x 8.5-inch pans with a little bit of butter.
    • In a medium-sized bowl, whisk together the plain flour, baking powder, and salt together. Set aside.
    • In a large bowl, beat the butter and sugar together until light and fluffy, about 4 minutes altogether. Scrape the sides of the bowl, then add the egg yolks in and beat for a further 2 minutes. Add in the milk and vanilla, stirring gently to combine.
    • Add in the dry ingredients all at once, and stir gently until the batter comes together. Divide the batter evenly between your prepared pans and bake in the oven for 20-25 minutes or until a tooth pick inserted into the centre of the cake comes out clean.
    • Set the cakes aside to cool down completely before frosting.
  2. Salted Caramel:
    • Heat the sugar, water, corn syrup and salt together over medium-low in a small saucepan . Whisk at the beginning until they dissolve. Once dissolved, leave the mixture to caramelise into an amber colour.
    • Once amber, remove from the heat and quickly whisk in the butter and cream. Be careful of any splattering that may occur. Whisk until completely smooth.
    • Set aside to cool down before using it.
  3. Salted Caramel Italian Meringue Buttercream:
    • Place the water, sugar, corn syrup, and salt in a small saucepan. Heat on low until it reaches to about 115C/240F.
    • Meanwhile, as your sugar+water mixture is slowly heating up, place the egg whites in a large bowl and start to beat using a handheld electric mixer. Beat the eggs until soft peaks start to form. Then, slowly stream the water+sugar syrup into the egg whites with the mixer still going.
    • Beat the meringue until cooled to about body temperature, and then beat in the butter about 2 tablespoons (30g) at a time. Continue whipping the buttercream until it is silky before adding half of the caramel mixture in.
    • Set aside in the fridge until it is time to frost your cake.
  4. Salted Caramel Popcorn:
    • Preheat oven to 130C (250F or gas mark 1/2) and line a baking tray with parchment paper.
    • Place the popcorn in a big bowl and make sure not to include any unpinned kernels.
    • In a small saucepan, heat the butter, brown sugar, and salt until they begin to caramelise. Whisk well to combine, and then add in the baking soda. Quickly pour the caramel over the popcorn and toss well to coat.
    • Scrape the popcorn  out onto the baking tray and lightly sprinkle with a touch of salt. Bake in the oven for 30 minutes or until the caramel is completely dry and crunchy. Once done, set aside.
  5. Assembly:
    • Stack your cake on a cake stand and frost it with the buttercream. Drizzle the remaining caramel on the edges of the cake and then top the cake with a mountain of caramel popcorn!
    • Serve, share, and enjoy!

Salted Caramel Popcorn Layered Cake


– Ally xx

Sadhana Kitchen

Sadhana Kitchen

Hello Everyone! Not only is it another Review Sunday but it is also my 100th post on the blog! 10 months ago I started this blog out of pure procrastination. Basically I was bored over the Easter break and was in no mood to tackle the many assignments that I had at the time for uni. Thus this blog was born. I have long been interested in food even way before 10 months ago, and was encouraged by many to start up a blog. I can say now that what was once just hobby, I have now grown to put much more effort into each dish that I prepare and into each blog post that goes up 3 times a week. I don’t want to say that blogging is now my ‘job’ as it sounds a little bit like ‘I have to do it’ kind of thing. It’s not about me having to do a blog post for everyone out there, but it is more like I do it because I want to do it – if that makes any sense? Anyway, I am just super happy about how well I have been doing with my blog and I have some exciting new changes coming up in the next few months. I am also looking to building up my followers both on wordpress and other social media platforms such as Facebook and Instagram, so if any of you guys out there have any tips on how to do this, your help/knowledge will be much appreciated!

Sadhana Kitchen

Now on to today’s post – Sadhana Kitchen! I first came to know about this little gem through posts on Instagram from various food bloggers. What attracted me to their menu was that the food they served was always so colourful through the uploads I came across while browsing through my newsfeed. The great thing about Sadhana Kitchen, even though it does not really matter in my case, is that they are gluten-free, organic, raw, and vegan – Sydney’s first organic wholefoods and raw foods café. Now, when I made mention that it does not really matter to me, I meant that I am not gluten intolerant, nor am I a vegan, but I was quite intrigued as to what kind of foods do those with dietary requirements eat since I am a person who can eat almost anything and everything. I often find myself saying how I’d never go vegetarian or vegan because I love meat too much to give it up but after paying a visit to Sadhana Kitchen, I have a whole new appreciation for healthy, organic, and raw superfoods. Though I don’t think that I will ever find myself converting, maybe not right now that is. I can’t say what will happen in the future, maybe tomorrow I will wake up and suddenly transform into a ‘crazy vegan lady’ as one of the waitresses mentioned about her obsession over veganism.

I’ve been here a total of two times, both with friends whom I know to have an appreciation for healthy foods but not necessarily vegans themselves. I thought that they’d be the perfect company for a nice weekend lunch. What was funny though was that one of my friends that I went with (she who shall not be named, but you know who you are), actually asked the lady at the counter if they put any ice cream in their smoothies – I mean, even after my other friend and I explained to her that they would definitely not put ice cream in their smoothies since its all about the vegan. The lady gave her a sort of weirded out look and said that they only use frozen fruits in their smoothies. Though I felt bad, I could not stop laughing on the inside.

This place I feel could do with a lot more seating space. Both times that I’ve been, and not even on the hour when normal people have their breakfast and/or lunch, like I’m talking 2 o’clock in the afternoon, it’s always packed. The first time we visited we were lucky enough to snag the only table left, but the second time around we weren’t so lucky. We waited about 20 minutes before we could run and grab a table, and after we did the place started empty out slowly.

Pitaya (dragon fruit), strawberries, banana, and orange ($9.50)

I love dragon fruit, but even though this is called a ‘pitaya’ smoothie, the banana taste came across more predominantly. A refreshing smoothie nonetheless and had a very vibrant colour to it which made it even more appealing to the eye.

Seasonal greens, orange, mango, and flax seeds. Vitamin, mineral, and fibre booster with omega-3 fatty acids ($9.50)

Though I wasn’t quite sure about what greens were added to the smoothie (but I’m guessing either kale, spinach, or even both), the mint flavour really came through. Again, refreshing for a warm summer day.

Blueberries, raspberries, banana, sprouted brown rice protein powder, chia seeds, coconut oil, mesquite, and almonds. Packed with muscle building cholesterol free protein, omega-3 for brain function, and calcium & manganese for healthy bones ($9.50)

The epic of smoothies! Very thick though so it was a bit difficult to drink from the straw.

Sadhana Kitchen - RAW SANDWICHES: BLAT
Sadhana coconut bacon, lettuce, avocado, tomato, coriander and house-made mayo, in between two sliced of onion bread ($14.50)

What intrigued me about this dish was the ‘coconut bacon’ which basically was just coconut that was made to look like bacon and even had the texture of bacon. I’m not sure about whether it’s an innovative way of thinking from Sadhana Kitchen, as in if it’s actually already a thing that someone else came up with, but definitely creative idea!

Sadhana Kitchen - SADHANA LASAGNE
Layers of zucchini pasta, cultured cashew cheeze, basil pesto, walnut mince, wilted spinach, and chunky tomato sauce ($15.50)

This was the dish that I had the first time I came around to visiting Sadhana Kitchen. Don’t be fooled by the size of it on the dish, it actually filled me up good! Loved the flavours of the dish and that walnut mince really looked like meat mince that you’d find in your traditional lasagne.

Carrot and walnut falafels served with seasonal greens, pickles, olives, zucchini hummus, and beet dip ($16.50)

This was the other dish that I had the second time around. I initially wanted to order their Prana Pad Thai which had kelp and zucchini noodles, but they unfortunately ran out. I had no regrets though because this dish did not only look pretty on the plate and appealing to the eye, it had great flavour and was also surprisingly filling (just not a filling as the lasagne of course). The ‘falafels’ had a nice crunch to them as well as a roasted flavour. The dips complimented them nicely and the salad on the side really enhanced the flavours that it needed to bring it to the next level of flavour satisfaction.

Sadhana Kitchen - SADHANA SUPER BOWL
Shredded kale, house-made sauerkraut, cherry tomato, cucumber, and pesto zoodles served with Brazil nut cheddar, sundried tomato, and smoked paprika hummus ($17.50)

I’m not quite sure as to how this dish tasted, only because this wasn’t my dish to consume. I had a taste of the zoodles (zucchini noodle) but that was basically it. To me, this dish looked like a bowl of vegetables – that’s it really, though my friend did find it quite satisfying.

Sadhana Kitchen

Cashews, almonds, walnuts, desiccated coconut, coconut oil, coconut sugar, vanilla, dates, sesame, and salt ($12.50)

This cheezecake was made with layers of nougat creme, milk chocolate, and chocolate ganache topped with caramelised nut clusters. Probably my favourite from the two of the cakes we had. The flavour really came through as it almost tasted like a traditional snickers bar – when I say traditional, I mean it in a way that it doesn’t taste like the vegan alternative.

Cashews, desiccated coconut, coconut oil, stevia, cacao butter, sesame, vanilla, dates, maca, mesquite, and lucuma salt ($12.50)

This banoffee pie was made of layers of banana creme, salted caramel creme, and white chocolate creme on a walnut & coconut biscuit base. The name itself was already enough for me to be sold on ordering it, but I must say that that was probably the only good thing about it, the name. I don’t know what it was, but the cake didn’t quite tickle my fancy. I think it was the taste of it? Like the banana tasted a bit off, not that they used a bad banana, but it was more like you know it’s supposed to be banana, but it doesn’t taste like banana kind of thing. It was also the cake that was ignored for a while on the table when we dug into our desserts.

Twisted SK coconut cocowhip, topped with half a caramel slice, cacao nibs, himalayan pink salt, and house made superfood caramel sauce ($13.00)

The second time we came around to visiting Sadhana Kitchen, it was all about the cocowhip hype. To be honest, it was alright. Loved the added toppings, but I felt like the cocowhip was a little bit too soft. By the time we dug in and had about 2-3 spoons each, it was almost like soup, and it wasn’t even a particularly hot day as well for it to melt so fast!

Before I end, here are a few things that you might want to know about organic/raw foods, and veganism:

  • Veganism is the practice of abstaining from the use of animal products and by-products, particularly in diet.
  • Foods that are prepared and processed without exceeding 40°C are known to be raw. This way of preparation allows the food’s natural enzymes to stay intact, which in return gives your body the most benefit and easy digestion.
  • The best place to start improving your health is by improving what you eat. This is the main reason why Sadhana Kitchen insist on using only pure, organic seasonal produce that is free from harmful toxins to create delicious dishes.

Overall, I would definitely recommend this place for those who are fans of organic and raw foods, and of course those who are all about the vegan. I would also recommend this for those who are experimenting with food and are open to broadening their palettes. Like I said, I would probably never go vegan myself, but having experienced the foods has really made me appreciate how else it can be prepared and still be as filling and delicious as what I am used to eating. The food is a definite 8.5 out of 10 for me. Their main menu was the stand out, but their dessert disappointed a bit, even though I was even more excited for their dessert menu. Service was good, and the ambience could be a bit better. Value for money is variable, I don’t know about spending $12.50 for a slice of cake. I definitely hope to visit again soon as I am curious to know what the vegan substitute for their ‘eggs benny’ is and their prana pad thai with kelp and zucchini noodles looks too good to pass up! *drooling*

Sadhana Kitchen

Sadhana Kitchen
147 Enmore Road
Enmore, New South Wales
Australia, 2042

– Ally xx

Double Chocolate Sea Salt Caramel Cookies

Double Chocolate Sea Salt Caramel Cookies

Hello Everyone! Before I dive into today’s recipe, I just want to let you know that I may not be posting up a recipe next week Tuesday as I will be away from Saturday to Tuesday evening (I say ‘may’ only because depending if I can write up a post in advanced or even write one the night I get back, but may be to tired for that). This also means that Jialing and I won’t be having our fortnightly Muffin Making Monday because well, Monday I will be on a road trip back to base camp. I will be heading to the Red Centre of Australia exploring the rugged outback beauty and taking in all the richness in Aboriginal culture. For a person who loves adventure but hates camping, it’s going to be an experience, and I don’t know whether I am looking forward to or will regret looking forward to a weekend of 38-42 degree celsius weather over at Alice Springs/Uluru…

Double Chocolate Sea Salt Caramel Cookies

Anyway, you’ll probably hear more of that on next week’s post I presume, so let’s get back to the point of tonight’s post. So as you know from my previous post, Jialing’s actual birthday was on Tuesday. On Monday she came over and baked herself some birthday cupcakes, gluten free chocolate cupcakes I believe. Anyway, as usual, I didn’t want to just sit around and watch her bake, so I decided to bake too! Just something simple to kill time and something that I could easily take to work because I wasn’t keen on having them all to myself – and so I decided on baking some cookies. I wasn’t sure of what I wanted to make at first, until I stumbled upon Martha Stewart’s recipe for Double Chocolate Chunk Cookies. It was so convenient because I practically had every ingredient in my pantry, except of course the chocolate and I was a little short on cocoa powder as well. When I got to the chocolate/lollies section at Coles, I was unsure of what chocolate to get for the cookies. The original recipe uses milk chocolate, but I personally don’t really like milk chocolate – I like them dark… Just like my men (just kidding)! If you know me, I never fail to finish a sentence, be it my own or a friend’s, like that! Just as how I finish a sentence breaking out into a song if the first part resembles lyrics to a song I know. Anyway, got side tracked there, as I was browsing through the dark chocolates, I came across Lindt’s Sea Salt Caramel Dark Chocolate. I knew instantly that these bad babies are going into my cookies. And I’m glad I got them! They did not overpower the double chocolate flavour of the cookies, but instead they gave just a subtle hit of saltiness and oozy gooey caramel. Soft and moist on the inside, crunchy on the outside. I am actually salivating now just typing that!

Double Chocolate Sea Salt Caramel Cookies Ingredients



  • 2 large free range eggs
  • 1 cup plain flour
  • 1 cup sugar
  • 1/2 cup cocoa powder
  • 200g Lindt Sea Salt Caramel dark chocolate (or any other kind of chocolate), 100g coarsely chopped, 100g cut into chunks
  • 100g unsalted butter
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp salt (optional)*

*The original recipe adds 1/2 tsp of salt, but because I am using a chocolate that already has sea salt in it, I lessened the amount of salt a little bit – or I guess depending you can ignore the salt completely. My cookies did not turn out to be very salty in the end anyway.


  1. Preheat oven to 160C.
  2. Add the flour, cocoa powder, baking soda, and salt into a medium bowl and whisk together until combined. Set aside.
  3. Melt coarsely chopped chocolate together with the butter in a small heatproof bowl set over a pan of simmering water, or in the microwave for about 30-45 seconds. Stir to combine the mixture.
  4. In a large bowl, add the sugar, eggs, vanilla, and the chocolate mixture. Using a handheld electric mixer, mix on medium speed until well combined combined. Then reduce the speed to low and gradually mix in the flour mixture. Once combined, fold in chocolate chunks using a spatula.
  5. Scoop the batter onto a baking tray lined with baking paper (as Martha’s recipe goes, I used an ice cream scooper to measure out my cookie batter). Leave about a 2-cm gap between the cookies as they will flatten out while baking in the oven.
  6. Bake until cookies are flat and the surfaces begin to crack (about 15 minutes). Once done, remove from the oven, lift the baking paper from the tray and transfer the cookies to a wire rack. When you remove the cookies from the oven, you will notice that they are a bit soft – this is normal as they will start to firm up when they cool down. So be careful to not assume they are underdone and risk over-baking them.
  7. Let them cool for about 5-10 minutes. Cookies can then be stored in an airtight container at room temperature for up to 3 days.

Double Chocolate Sea Salt Caramel Cookies

Double Chocolate Sea Salt Caramel Cookies

I mean, just look at that caramel goodness trying to peak through the cracks! As I mentioned above, I brought these bad boys into work the next day and they were a crowd pleaser! My boss Max (who by the way, just got back from Bali that day and said he’d have half because he’s on a “diet”), had a whole cookie to himself and was practically having foodgasms. I don’t blame him, they were THAT good. Everyone in the office loved it, but not enough for a second helping, or maybe because they were just so sinful, they couldn’t bring themselves to have another – except for my community manager James. He was quick to ask for another cookie before he stepped into a meeting, and before I left for the day.

If you want to attempt making these cookies – I HIGHLY recommend the sea salt caramel by Lindt! Even if it’s just eating them on their own. Too good!


– Ally xx