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Add the butter, brown sugar, and water to a small saucepan.
Heat gently until melted, then continue cooking until the mixture thickens and reaches approximately 150°C.
Pour onto a parchment-lined tray and allow to cool completely until hardened.
Break into small pieces and set aside.
Add 200g salted butter to a saucepan over medium heat.
Allow it to melt, stirring occasionally, until it begins to foam and the milk solids turn golden brown.
Once the butter develops a nutty aroma and amber colour, immediately remove it from the heat.
Transfer to a heatproof bowl and allow to cool until no longer hot.
Combine the cooled browned butter with the light brown sugar, dark brown sugar, and caster sugar.
Add the black treacle, eggs, and vanilla extract. Mix until smooth.
Fold in the plain flour, cornflour, and bicarbonate of soda until a soft dough forms.
Fold in most of the chopped milk and dark chocolate, reserving some for decoration.
Gently mix in 2 cups of cornflakes, reserving the remaining ½ cup.
Add the homemade caramel pieces and fold until evenly distributed.
Divide the dough into 24 equal balls.
Flatten each ball slightly with your palm.
Place on a parchment-lined tray.
Refrigerate for 2 hours before baking.
Preheat the oven to 160°C fan (180°C conventional).
Arrange the cookies on a lined baking tray, leaving enough space between them.
Bake for approximately 11–14 minutes.
Three minutes before the cookies finish baking, remove the tray from the oven.
Using the back of a wooden spoon, gently press down on each cookie to flatten it slightly.
Add the reserved chocolate chunks and cornflakes to the tops.
Return to the oven for the remaining 3 minutes.
Allow the cookies to cool on the baking tray for 10–15 minutes before transferring them to a cooling rack.
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Brown the butter: This adds a rich, nutty flavour that complements the black treacle and caramel.
Don’t skip the black treacle: It gives the cookies their distinctive dark colour and deep caramel flavour.
Use chopped chocolate: Chocolate chunks create delicious melted pockets throughout the cookies.
Don’t overmix: Gently fold in the cornflakes to maintain their crunch.
Chill for 2 hours: This helps control spreading and allows the flavours to develop.
Flatten towards the end: Gently pressing the cookies down during the final few minutes creates a flatter, bakery-style cookie.
Save some toppings: Adding extra chocolate and cornflakes towards the end of baking makes the cookies look even more tempting.
Don’t overbake: Remove the cookies while the centres still look slightly soft. They’ll continue to firm up as they cool.
Caramel shortcut: Store-bought caramel or toffee sweets work well if you’re short on time. Simply chop them into small pieces before adding them to the dough.
Can I use store-bought caramel?
Yes, store-bought caramel or toffee sweets can be used as a shortcut. Simply chop them into small pieces before adding them to the dough.
Why is it important to brown the butter?
Browning the butter adds a rich, nutty flavour that enhances the overall taste of the cookies.
What is the purpose of chilling the dough?
Chilling the dough helps control spreading during baking and allows the flavours to develop.
Can I skip the black treacle?
It's not recommended to skip the black treacle as it gives the cookies their distinctive dark colour and deep caramel flavour.
How should I store the cookies?
Store the cookies in an airtight container at room temperature for up to 4 days.
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