Caramel Chocolate Cookies

Instructions

1. Using a free-standing mixer or electric hand whisk, beat together the butter, light brown sugar, and caster sugar for 2-3 minutes, or until light and creamy.

2. Add the eggs, one at a time, mixing well after each addition and scraping down the sides of the bowl. Stir in the vanilla extract.

3. Sift in the flour, baking powder and cornflour. Gently fold the dry ingredients into the wet mixture until a thick dough forms. Stir in the chocolate chunks until evenly distributed.

4. Weigh the dough into 12 portions of about 125g each. Roll each portion into a ball, then divide the ball into two halves. Flatten slightly, place 1 or2 caramel sweets in the centre, and wrap the dough around the caramel, sealing it completely. Roll into a firm ball. Place the balls on a lined baking sheet, cover with clingfilm and freeze for at least 30 minutes, or chill in the fridge for 1 hour.  

5. Preheat the oven to 200°C / 180°C fan / gas 6. Line two baking sheets with parchment. Arrange 4 cookies on each sheet, leaving at least 2-3 inches between them to allow for spreading.

6. Bake for 15 minutes, or until the edges are golden and the tops are slightly browned. Allow the cookies to cool on the baking sheets for at least 10 minutes, then transfer to a wire rack to cool completely.

Top tips

·  Make-ahead tip: Perfect the dough balls up to the freezing stage. Store in an airtight container in the freezer for up to 3 months. Bake directly from frozen for a quick cookie fix!

·  Flavour twist: Swap the caramel sweets for frozen peanut butter dollops. Spoon 12 heaped teaspoons of peanut butter onto a lined tray, freeze for 2 hours, the use as a filling., This creates a sweet-salty combination that compliments the rich chocolate.

·  Finishing touch: Sprinkle a pinch of flaky sea salt over each dough ball just before baking to elevate the flavours with a gourmet touch.

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