CHOCOLATE SALTED CARAMEL COOKIES
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.