Chocolate Caramel Cookies
Stop motion cookies
Ingredients
butter (110g)
light brown sugar (350g)
cocoa powder (55g)
2 eggs
1/4 tsp salt
3/4 tsp baking powder
plain flour (260g)
milk or dark chocolate chips (100g)
sea salt, for sprinkling
8 tbsp nutella
16 caramel-filled chocolates
Recipe
line a baking tray with parchment paper.
preheat your oven to 180 degrees C.
melt the butter in a medium heated pan.
take off the heat and stir in the brown sugar and eggs.
add the cocoa, salt and baking powder and stir until well combined.
add the flour and stir until no floury patches are left.
stir in the chocolate chips.
take 1 heaped tbsp of dough, use your finger make a large indentation the centre of the dough; fill the indentation with a small blob of nutella (like 1/2 tsp ish), and top it up with the caramel-filled chocolate.
top with a flattened tablespoon of dough, and seal the edges.
sprinkle with sea salt and bake for 8-10 minutes
Stop motion cookies
Ingredients
butter (110g)
light brown sugar (350g)
cocoa powder (55g)
2 eggs
1/4 tsp salt
3/4 tsp baking powder
plain flour (260g)
milk or dark chocolate chips (100g)
sea salt, for sprinkling
8 tbsp nutella
16 caramel-filled chocolates
Recipe
line a baking tray with parchment paper.
preheat your oven to 180 degrees C.
melt the butter in a medium heated pan.
take off the heat and stir in the brown sugar and eggs.
add the cocoa, salt and baking powder and stir until well combined.
add the flour and stir until no floury patches are left.
stir in the chocolate chips.
take 1 heaped tbsp of dough, use your finger make a large indentation the centre of the dough; fill the indentation with a small blob of nutella (like 1/2 tsp ish), and top it up with the caramel-filled chocolate.
top with a flattened tablespoon of dough, and seal the edges.
sprinkle with sea salt and bake for 8-10 minutes
