Equipment
- Oven
- Baking Pan
- Parchment Paper
- Saucepan
- Mixing Bowl
- Spoon
- Tablespoon
- knife
- Cutting Board
Ingredients
- 110 g butter
- 350 g light brown sugar
- 55 g cocoa powder
- 2 eggs
- ¼ teaspoon salt
- ¾ teaspoon baking powder
- 260 g plain flour
- 1 x 100g Butlers 40% Milk Chocolate Salted Caramel bar roughly chopped
- 1 x 100g Butlers Dark Salt Caramels bag chopped into small pieces
- Flaky sea salt for sprinkling on top if desired
Instructions
- Line a baking tray with parchment paper.
- Preheat the oven to 160˚Celsius Fan (Gas Mark 3, 350˚F).
- In a medium saucepan, melt the butter.
- Take the saucepan 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 chopped pieces of the Butlers 40% Milk Chocolate Salt Caramel bar.
- Using a small ice cream scoop, make a small hollow in the centre of each scoop of dough and fill with Butlers Dark Salt Caramel pieces. Then cover over the indentation with dough and seal the edges.
- Place the cookies on the baking tray, leaving some space between each.
- Bake for approximately 11 minutes.
- Sprinkle some sea salt (optional).