Makes 15 (See pho­to­graph, page 84) 200g un­salted but­ter, melted, cooled 1 cup light brown sugar ¾ cup white sugar 1 egg 1 egg yolk 2 tea­spoons vanilla ex­tract ¼ tea­spoon bak­ing pow­der ½ tea­spoon bi­car­bon­ate of soda 2 cups plain flour ¼ tea­spoon ta­ble salt ⅓ cup co­coa 2 ta­ble­spoons milk 300g 70% dark cho­co­late, chopped ⅔ cup store-bought thick caramel or dulce de leche* sea salt flakes, for sprin­kling

Pre­heat oven to 160°C. Line 2 large bak­ing trays with bak­ing paper. Us­ing an elec­tric mixer on medium speed, beat but­ter, light brown sugar and white sugar for 6–8 min­utes or un­til sandy in tex­ture. Add egg, egg yolk and vanilla. In­crease speed to high and beat for 2 min­utes or un­til pale and creamy. Place bak­ing pow­der, bi­car­bon­ate of soda and 1 tea­spoon of wa­ter in a small bowl and mix to com­bine. Add bak­ing pow­der mix­ture, flour, ta­ble salt, co­coa, milk and cho­co­late to but­ter mix­ture. Beat on low speed un­til just com­bined. Work­ing in batches, shape 1⁄4-cup por­tions of dough into balls and place on trays, al­low­ing room for spread­ing. Bake for 18–20 min­utes or un­til golden brown and firm to touch. Cool on trays for 10 min­utes, then trans­fer to wire racks to cool com­pletely. Re­peat with re­main­ing dough to make 15 cook­ies. Spread cook­ies with caramel and sprin­kle with sea salt to serve. *Dulce de leche is a caramel spread avail­able at some su­per­mar­kets, Latin Amer­i­can and Span­ish del­i­catessens and gro­cers, and spe­cialty food stores. TIPS This recipe makes 15 large cook­ies. If you’d pre­fer reg­u­lar-sized cook­ies, shape 2 ta­ble­spoons of dough into balls and place on trays, al­low­ing room for spread­ing. Bake for 14–16 min­utes. You can store these cook­ies, without caramel and sea salt, in an air­tight con­tainer for up to 4 days.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.