Weekend Herald - Canvas

SALTED CARAMEL COOKIES

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Ready in 40 mins Makes 20 regular or 12 large cookies

325g dark chocolate, chopped 85g butter, at room temperatur­e 1 tightly packed cup soft brown sugar 2 eggs

1 tsp vanilla extract

1 cup flour or gluten-free flour

2 Tbsp dark cocoa

½ tsp baking soda

¼ cup caramel condensed milk

A little flaky salt, to garnish

Preheat oven to 180C fan-bake and line 2 oven trays with baking paper. Melt 125g of the chocolate in a bowl set over a pot of simmering water, or in bursts in the microwave, stirring in between. Beat butter and sugar in a bowl until light and fluffy. Add eggs, vanilla and chocolate and mix to combine. Stir in the remaining chocolate. Sift in the flour, cocoa and baking soda. Mix until evenly combined. Place heaped tablespoon­s of the mixture on to the trays, allowing a little space between for spreading. Wet your thumb, make a small imprint in the top of each cookie and drop about ½ tsp caramel into each. For large cookies use 2 heaped Tbsp of mixture per cookie and 1 tsp caramel. Sprinkle with a little flaky salt. Bake until set, but not firm (about 10 minutes). Allow the cookies to cool on the tray. Store in an airtight container.

Annabel says: If you weren’t on a winning streak to romance before you make these cookies, you will be afterwards. Treat yourself — you deserve it!

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SALTED CARAMEL COOKIES

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