Salted Caramel Triple Choc Chunk Cookie

Serves makes 6 extra large cookies

Time 25 minutes plus resting

Ingredients

125g butter, softened

100g brown sugar

100g raw sugar

1 egg, at room temperature

1 tsp vanilla extract

250g plain flour, sifted

1 ½ tsp baking powder

½ cup (90g) milk chocolate, cut into chunks

½ cup (90g) dark chocolate, cut into chunks

½ cup (90g) white chocolate cut into chunks

12 soft caramels

Sea salt

Method

Add butter to a large mixing bowl and with a whisk or in a stand mixer, whisk until it is light in colour. Add brown and raw sugar and mix, then add the vanilla extract and egg and whisk until creamy.

Add the flour and baking powder and mix until it just comes together, then fold through the chocolate chunks and mix until a cookie dough forms.

Shape into a ball or a log and place in the fridge for 30 minutes to set. Preheat the oven to 180°C and line 2 baking trays with greaseproof paper.

Divide the cookie dough into 6 equal portions and roll into a ball, then press 2 caramels into the top of each and press out to a larger cookie about 1-1.5 cm thick.

Place 3 cookies per tray, press down more if you wish for larger and thinner cookies. Bake at 180°C for 14-16 minutes or until lightly golden on the edge of each cookie.

Once cooked, sprinkle with sea salt. Allow to cool for 30 minutes on the tray. Store in an airtight container for up to 1 week.