Step 1/6
- 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
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
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.
Step 6/6
After taking cookies out of the oven, set aside to cool down for approx. 10 min. Enjoy!