Dark Choc Chip and Salted Caramel Cookies

These cookies are filthy, gooey and indulgent. Perfect for a lazy Sunday! 

Dark choc chip slated caramel cookies









  • Make sure that the butter is soft, it’s best to leave it out for a few hours before baking. Using a handheld blender or mixer, cream the butter on medium-speed, for around 20 seconds.
  • Add in the sugars and cream the mixture until it is light and fluffy.
  • Beat in the egg and vanilla extract.
  • In a seperate bowl, sift flour, cocoa, baking powder and salt.
  • Slowly add the dry ingredients to the wet mixture, folding in evenly.
  • Stir in the milk.
  • Fold in the chocolate chips.
  • Chill the cookie dough for a few hours in the fridge.
  • Pre-heat the oven to 180C.
  • Line a large baking tray with baking paper.
  • Take a spoonful of dough and roll it into a ball in your hands, push a caramel button into the ball. Take another spoonful of dough and roll another ball. Squeeze the two dough balls together, sealing the dough around the caramel button. Squidge a little and place onto a baking tray.
  • Repeat until your dough is used up. (If you find that you have too much dough, this can be refrigerated and kept for another day.)
  • Before baking, sprinkle coarse sea salt over the cookies.
  • Bake for 15 minutes.
  • Remove from the oven and allow cookies to cool on the tray for at least five minutes.
  • Transfer to a cooling rack to cool completely.
  • Enjoy with your feet up and a coffee in your hand!

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