Salted Caramel Cookie Traybake

Preheat the oven to 200'c/ 180ºc fan/ gas mark 4 and line a brownie tin (8x8") with baking parchment.

In a large bowl, cream together the butter and sugars until pale and fluffy. Add the eggs and vanilla extract and mix well.

Sift the flour and salt and then add to the egg mixture mixing thoroughly until a soft dough forms. Finally stir in the chocolate chips.

Transfer half  the batter to the baking tin making sure you fill the space evenly and into the corners. Bake in the oven for 10 minutes.

While your cookie is baking, make the salted caramel. 

In a saucepan add the tinned caramel, salt and dark muscovado sugar.

Stir constantly until all the lumps have melted and you have a good pouring consistency. Gently pour this caramel onto the cookie which has cooled slightly. 

Using the rest of the cookie dough, break off chunks and flattern it with your palms, carefully place on top of the caramel (best to do this in smaller pieces as the caramel will squidge out). 

Once the rest of the cookie dough is on the caramel, return it to the oven and bake for a further 10-15 minutes. Rememeber, your cookie will continue to cook once it's out of the oven. It will firm up a bit more so don't overbake! 

Let the cookie fully cool and then place in the fridge to set the caramel layer fully. Remove after about 3 hours and use a sharp knife to slice into squares or rectangles.