Chocolate chip shortbread cake with caramel sauce
Shortbread is my all time favorite cookie. It's so buttery and sweet and goes perfectly with a nice cup of tea. I'm trying something a little different today. I'm making a shortbread cookie cake with a caramel sauce. It's so buttery and rich, and is actually pretty easy to make.
Here's what you need to make your own.
- 3 sticks of salted butter (room temperature)
- 2 1/2 cups of all purpose flour
- 1 cup of powdered sugar
- 2 teaspoons of vanilla-butter extract
- 1 12 ounce bag of semi-sweet chocolate chips
And for the caramel sauce you'll need
- 2 sticks of salted butter
- 1 cup of packed brown sugar
- 1 cup of white sugar
- 1 cup of heavy whipping cream
Preheat your oven to 325 degrees. Add butter to a large mixing bowl and beat on medium speed for about 2 minutes, until the butter lightens up a bit. Add in your extract and mix well. Then add in the cup of powdered sugar, a half cup at a time. Mix thoroughly after adding each half cup.
Once the sugar has been incorporated, add in the flour a cup at a time.
Once you've added the last of the flour it will look something like this.
Add in on 12 ounce bag of chocolate chips and mix well.
Spoon the batter into an un-greased bundt pan, and press down firmly, making sure there are no air pockets trapped underneath.
Bake at 325 degrees for 30 to 35 minutes. It will be ready when the sides pull away from the pan a little and are slightly brown.
Let it cool in the pan for about 30 minutes, then turn it out onto a cake plate.
Time to make the caramel sauce!!!!
Melt 2 sticks of butter in a heavy bottomed pan, over medium high heat.
Once the butter has melted, add in your white and brown sugar.
Stirring continuously, let it come to a slight bubble, it should reach this stage once the sugar has melted. It takes about 2 or 3 minutes.
Add the cream and continue to stir until it reaches a boil.
Continue stirring for 3 minutes. It should darken up a little. After 3 minutes, turn the heat off, but keep stirring until it cools down a little. Probably a minute or 2.
Once it has cooled down, transfer the caramel to a jar to cool down a bit more. Let it cool in the refrigerator for about 30 minutes, before using. It will keep in the fridge for about a month.
Once it has cooled down, use a spoon to drizzle some over the entire cookie cake.
I usually add a little more to my plate, basically because I'm a caramel junkie.
And there you have it, Chocolate chip shortbread cake with caramel sauce!! And it is soooooo good!