- 1 stick softened butter
- 75 grams white sugar
- 75 grams light brown sugar
- 1 teaspoons espresso powder
- 1 teaspoons milk powder
- 1 egg
- 170 grams bread flour
- 1/ 2 teaspoons baking powder
- 1/ 2 teaspoons baking soda
- 100 grams salted caramel, save 9 pieces for the top
- 175 grams semi sweet chocolate, roughly chopped, save 26 grams for the top
Preheat your oven to 350 degrees Fahrenheit. In a large mixing bowl combine the white sugar, brown sugar, espresso powder, milk powder and butter. Beat until light and fluffy. Approx. 5 minutes.
Next add the egg and mix until incorporated.
Then add in the bread flour, baking powder, baking soda, and salt. Mix until most of the flour has been combined.
Finally, fold in your chocolate. I like to fold in my chocolate so that the mixer doesn't break down my chocolate more. I like big blobs of chocolate.
Scoop out 9 cookies using a 2 tablespoon ice cream scoop onto a parchment lined sheet pan.
Next, place a caramel in the center into each of the cookies.
Then scoop out another cookie on top of each caramel.
Chill for 15 minutes, then make sure that all of the caramel is covered by cookie dough. This step is really important because if the caramel isn't covered it will all ooze out.
Place a piece of chocolate on top and then put them back into the fridge to chill for another 15 minutes.
Bake them for 17 minutes and once 3 minutes are left place a piece of caramel on top.
When the 17 minutes are up take them out and let them cool for 10 minutes before you enjoy one!