Chocolate chip caramel cookies

Name: Chocolate chip caramel cookies
Ingredients: 50 g Granulated sugar; Pinch of salt; 110 g Light brown sugar; 120 g Unsalted butter; 1 Vanilla extract; 0.5 Baking powder; 170 g Flour; 1 Egg; Coarse sea salt; 150 g Pure chocolate chips; 220 g Lonka soft fudge caramel

Rich chocolate chip cookies packed with dark chocolate and soft caramel fudge pieces for an extra gooey bite.

This recipe is for about 14 cookies.

This recipe uses the soft caramel fudge cubes from Lonka. These contain a hint of vanilla and are full and creamy in flavor.

Ingredients

50gGranulated sugar

Pinch of salt

110gLight brown sugar

120gUnsalted butter

1Vanilla extract

0.5Baking powder

170gFlour

1Egg

Coarse sea salt

150gPure chocolate chips

220gLonka soft fudge caramel

Preparation

Halve the fudge cubes and place them in the refrigerator.
In a large bowl, mix the flour, baking powder, and a pinch of salt. Set aside.
In another large bowl, beat the butter with the light brown sugar and granulated sugar until light and fluffy.
Add the vanilla extract and egg, and beat well.
Sift the flour mixture in and fold together until a dough forms.
Fold in the chocolate chips and cold fudge cubes.
Chill the dough in the refrigerator for 30 minutes to firm up.
Preheat the oven to 180ºC.
Line a baking tray with parchment paper.
Use a (ice cream) spoon to scoop balls of dough onto the baking tray.
Leave enough space between the cookies, as they will spread in the oven.
Bake the cookies for 12-15 minutes in the preheated oven.
Remove from the oven, sprinkle with coarse sea salt, and let cool for 30 minutes.