Double chocolate salted caramel cookies

Step 1/6

• 110 g butter

• oven
• medium-sized saucepan

Preheat oven to 180°C/350°F. In a medium-sized saucepan, melt butter over medium heat for approx. 1 – 2 min. Remove from heat.

Step 2/6

• 350 g brown sugar
• 2 eggs

• cooking spoon

Add brown sugar and eggs to saucepan and stir until well combined.

Step 3/6

• 55 g cocoa powder
• ¾ tsp baking powder
• 260 g all-purpose flour
• ¼ tsp salt

Next, add the cocoa, baking powder, flour, and salt and stir until well combined.

Step 4/6

• 100 g chocolate chips

Add chocolate chips to pan and stir to evenly combine.

Step 5/6

• 2 tsp hazelnut spread
• 15 caramel candies
• fleur de sel for sprinkling

• baking sheet
• oven
• parchment paper

Form one tbsp dough into golf ball-sized shapes and then flatten into cookies. Place some hazelnut spread and a caramel candy into each cookie and seal edges. Place cookies on a lined baking sheet, sprinkle with fleur de sel, and bake in preheated oven at 180°C/350°F for approx. 8 – 12 min.