12 Hour Chocolate Chip Cookies – Matt Adlard

Ingredients

• 50 g Glucose (1)
• 100 g Glucose (2)
• 50 g Milk
• 160 g Double Cream / Heavy Cream
• 90 g Sugar
• 65 g Unsalted Butter
• Salt to taste
• 200 g Unsalted Butter, Soft
• 265 g Light Brown Muscovado Sugar
• 85 g Whole Egg (crack the eggs, whisk it, then weigh 85g)
• ½ tsp Vanilla Bean Paste
• 360 g Plain/AP Flour
• 8.50 g Cornstarch/Cornflour
• 5 g Baking Soda
• ½ tsp Salt
• 125 g Dark Chocolate
• 125 g Milk Chocolate
• Salted Caramel + Roasted Hazelnuts To Decorate
• Hand blender
• Stand mixer
• Ring molds