Ingredients Breakdown
| Ingredient | Amount |
|---|---|
| Butter (room temp) | 110g |
| Light brown sugar | 100g |
| Caster sugar | 60g |
| Egg (large) | 1 |
| Plain flour | 250g |
| Cornflour | 1 tbsp |
| Salt | ½ tsp |
| Chopped milk chocolate | 80g |
| Chopped dark chocolate | 80g |
| Vanilla extract | 1 tsp |
| Caramel (Carnation or similar) | 8 tbsp |
| Milk chocolate (for topping) | 150g |
| Flaky salt | For garnish |
Step-by-Step Instructions
1. Prepare the Dough
✅ Preheat oven to 200°C (180°C Fan).
✅ In a large mixing bowl, cream butter, brown sugar, and caster sugar until light and fluffy.
✅ Add vanilla extract and egg, mixing until fully combined.
✅ Sift in flour, cornflour, and salt, then mix until a firm dough forms.
✅ Fold in chopped milk and dark chocolate evenly.
2. Shape the Cookies
✅ Divide dough into 10 equal portions (approx. 78g each).
✅ Grease a cupcake tin.
✅ Press each dough ball into a cupcake tin section until flat.
✅ Make a dip in the center using a small round object (e.g., the base of a vanilla extract bottle).
3. Bake & Shape
✅ Bake for 15-18 minutes, until golden brown.
✅ Once out of the oven, re-press the center dip while warm (cookies puff up during baking).
✅ Let cool for 10 minutes in the tin, then remove and cool completely.
4. Fill & Finish
✅ Spoon 1 tbsp caramel into each cookie cup.
✅ Melt the milk chocolate and spoon over the caramel layer.
✅ Sprinkle with flaky salt for a final touch.
✅ Let the chocolate set before serving.
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