SALTED CARAMEL STUFFED-NYC COOKIES (Makes 8)

INGREDIENTS: 125g unsalted butter; 175g soft light brown sugar; 1 egg (medium or large); 1tsp vanilla extract; 300g plain flour; 1½tsp baking powder; ½tsp bicarbonate of soda; 1tsp sea salt; 250g milk chocolate chips or chunks; 8-16 soft caramel sweets

METHOD:

1. Beat the butter and soft light brown sugar together until creamy. Add the egg and vanilla extract and beat again.

2. Add the plain flour, baking powder, bicarbonate of soda and sea salt and combine until a cookie dough is formed, then add the chocolate chips or chunks and mix until they are evenly distributed.

3. Portion your dough out into 8 balls – each should weigh about 110g.

Once rolled into balls, flatten slightly and put one or two soft caramels in the middle, then wrap the cookie dough around the caramels and re-roll into balls. Put into the freezer for at least 30 minutes, or in the fridge for an hour or so. While the cookie dough is chilling, preheat the oven to 200°C/180°C fan and line two baking trays with parchment paper.

4. Take your cookies out of the freezer or fridge and put onto the lined trays (I do four cookies per tray) and bake for 12-14 minutes. Once baked, leave the cookies to cool on the trays for at least 30 minutes as they will continue to bake while cooling.