Nutty chocolate cookie & caramel sauce

by Leah Hyslop

An indulgent, deep-dish dessert

I fell in love with deep-dish cookies after trying one at Neil Rankin’s brilliant London restaurant, Temper. This is my own deeply chocolatey version, showcasing Borough Market trader Butter Nut’s brilliant hazelnut and cacao nut butter.


For the cookies:
60g unsalted butter, plus extra for greasing
50g Butter Nut hazelnut and cacao butter, or another nut butter of your choice
80g light brown sugar
60g caster sugar
1 tsp vanilla extract
1 large egg
100g plain flour
20g cocoa powder
½ tsp bicarbonate of soda
70g dark choc chunks, roughly chopped (I like to leave a few big chunks)
30g hazelnuts, roughly chopped

For the sauce:
70g unsalted butter
70g light muscovado sugar
100ml double cream


Preheat the oven to 220C. Grease an ovenproof 20cm frying pan with a little butter.

In a bowl or kitchen mixer, beat together the butter, nut butter and sugars until light and fluffy. Add the vanilla extract and egg and beat again to combine.

In a separate bowl combine the flour, cocoa, bicarbonate of soda and ½ tsp salt. Pour the flour mixture into the sugar mixture and beat again very briefly—you don’t want to overwork the dough. Stir in the chocolate chips and nuts.

Spoon the mixture into the pan and use the back of the spoon to spread the mix evenly. Transfer the pan to the oven and cook for about 10 mins, or a little longer if you’d prefer your cookie to be less runny.

While the cookie is in the oven, make the sauce. Put the butter, sugar and a pinch of salt into a small saucepan. Cook on a low heat until melted and thick. Take off the heat and stir in the double cream.

Serve the cookie straight away, while still warm, with the sauce drizzled over and a dollop of ice cream on top.

Recipe: Leah Hyslop