Salted Caramel Espresso Cookies

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large bowl, whisk together the sugars, salt, melted butter and coffee until smooth and creamy.

Step 2

Add the egg and vanilla paste and whisk until smooth.

Step 3

Sift in the flour and baking soda, then fold the mixture with a spatula to prevent overmixing.

Step 4

Fold in the chocolate chunks and chill the dough for 1 hour.

Step 5

Make the dollops: Melt the chocolate and stir in the coffee. On a parchment paper lined tray, make 12 circles and then add caramel to the centre of each dollop. Freeze for at least 30 mins or until solid.

Step 6

Preheat oven to 180C and line a tray with baking paper.

Step 7

Form the mixture into 12 balls, adding a dollop to the middle of each. Add to the baking sheet and leave spaces between the cookies as they spread.

Step 8

Bake for 12 - 15 minutes or until the edges are slightly browned. Let cool for at least 5 minutes and finish with caramel and sea salt flakes.