Salted caramel chocolate cookies


Last Friday was my last day in the office of my real job in London. I am now posting this from Italy where I am about to embark on the gastronomical adventure of a life time. When I read my oversized farewell card from my London colleagues it became quite evident that they won’t remember me for my tireless dedication to my job, they are instead mourning the loss of my baked goods. And I guess that reflects well on my decision to take a year out to complete a Masters in food culture and communication.

And so on my last day at work I baked the killer of all cookies just to ensure that they really will remember and miss me. These cookies are the ultimate. I really did make them weep.

Ingredients (makes approx 24)
110g butter
350g light brown sugar
55g cocoa powder
2 eggs
1/4 tsp salt
3/4 tsp baking powder
260g plain flour
100g milk or dark chocolate chips
flaky salt/ maldon salt, for sprinkling
approx. 8 tbsp hazelnut spread
24 caramel-filled chocolates (I used Cadbury’s caramel)

Line a baking tray with parchment paper. Preheat oven to 180 degrees C

In a medium saucepan, melt the butter. Take off the heat and stir in the brown sugar and eggs. Then add the cocoa, salt and baking powder and stir until well combined. Add the flour and stir until smooth. Lastly stir in the chocolate chips.

Take 1 heaped tsp of dough and place on the baking tray (should be about the size of a walnut). Use your finger to make a large indentation the centre of the dough; fill the indentation with a small blob of the hazelnut spread. Place one of the caramel chocolates in the centre. Take another tsp of the dough and flatten into a disc in your hands, place on top of the chocolate and seal the edges.

Sprinkle with salt, pressing it slightly into the dough and bake for 8 minutes. Place on racks to cool.