CHOCOLATE SALTED CARAMEL COOKIES

MAKES 15 LARGE COOKIES

INGREDIENTS

200g unsalted butter, melted and cooled

1 cup light brown sugar

¾ cup white sugar

1 egg

1 egg yolk

2 tsp vanilla extract

¼ tsp baking powder

½ tsp baking soda

1 tsp water

2 cups plain flour

¼ tsp table salt

⅓ cup cocoa powder

2 Tbsp milk

300g 70 percent dark chocolate, chopped

⅔ cup store-bought thick caramel or dulce de leche Sea salt flakes, for sprinkling

1 Preheat oven to 160°C. Line 2 large baking trays with non-stick baking paper.

2 Place the butter and both the sugars in the bowl of an electric mixer and beat on medium speed for 6-8 minutes or until sandy in texture.

3 Add the egg, extra yolk and vanilla, increase the speed to high and beat for 2 minutes or until pale and creamy.

4 Place the baking powder, baking soda and water in a small bowl and mix to combine. Add the baking powder mixture, flour, table salt, cocoa, milk and chocolate to the butter mixture and beat on low speed until just combined.

5 Working in batches, shape ¼-cup portions of the dough into balls and place on the trays, allowing room to spread (see tip).

6 Bake for 18-20 minutes or until golden brown and firm. Cool on trays for 10 minutes, before transferring to wire racks to cool completely. Repeat with remaining dough to make a total of 15 cookies.

7 Spread cookies with the caramel and sprinkle with sea salt to serve.

> TIP This recipe makes 15 large cookies. If you’d prefer to make regular-sized ones, shape 2-Tbsp portions of the dough into balls and place on the trays, allowing room to spread. Bake for 14-16 minutes.

Smooth, glossy caramel, with its velvety texture and mellow sweetness, gives its golden crown to so many of our beloved puddings and treats – not to mention fudgy slices and crunchy toffees.