These cookies are filthy, gooey and indulgent. Perfect for a lazy Sunday!
- 75g butter
- 75g sugar
- 75g dark brown soft sugar
- 1 large egg
- 1 tsp. vanilla extract
- 150g plain flour
- 100g cocoa
- 1tsp baking powder
- 1/8 tsp salt
- 30ml milk
- 200g dark chocolate chips
- 1 large bag of caramel buttons
- coarse sea salt
- 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!