Makes approximately 20 cookies
- 45g unsalted butter
- 200g dark chocolate
- 2 medium eggs
- 70g caster sugar
- 70g light brown sugar
- 1 tsp instant espresso powder
- 1 tsp vanilla extract
- 40g plain flour
- 1/4 tsp baking powder
- 100g semi-sweet chocolate chips
- 50g soft caramels (chopped)
- 20 sea salted pretzels
- Pre-heat oven to 170°C.
- Put a bowl over a pan filled with gently simmering water (bain-marie), making sure the bottom of the bowl is not touching the water.
- Add the dark chocolate and unsalted butter in to the bowl and stir every so often until completely melted. Leave this mixture to cool for 10 minutes.
- Using a handheld mixer, in a separate bowl combine the eggs, sugars, espresso powder and vanilla extract and beat until thick, creamy and pale. (The mixture consistency should resemble a milkshake and will slightly increase in size. This usually takes approximately 5-8 minutes).
- Add the cooled melted chocolate into the eggy mixture and gently fold until combined and an even chocolatey brown colour is achieved.
- Sift the plain flour and baking powder over the chocolate batter and fold until just combined.
- Add in the chopped soft caramels and semi-sweet chocolate chips, fold until evenly distributed throughout the batter.
- Set batter aside and leave to firm up at room temperature for 5 minutes.
- Scoop mounds of batter on to a lined baking tray and top each cookie with a sea salted pretzel, remembering to push the pretzel in slightly to ensure that it sticks.
- Bake for 7 – 8 minutes until puffy and cracked, they should have a lovely shine and crackly top.
- Leave to cool for 10 minutes before enjoying!
- I used ‘Werther’s Original Soft Caramels’ for this cookie recipe. I find that they stay soft and gooey even after the cookies have completely cooled.
- Feel free to substitute the semi-sweet chocolate chips with white, milk or dark chocolate. Go crazy and add some nuts! This is a great base recipe for any flavour combinations you may want to try.
- If you do not have espresso powder on hand, you can easily substitute this with 1 tsp of instant coffee dissolved in 1 tbsp of hot water or warm milk.
- When adding the cooled chocolate into the eggy mixture, remember to wipe the bottom of your bowl as water droplets will have gathered underneath from the bain-marie.
- Try and not to leave this batter sitting around for more than 5 minutes, the finish of the bake is affected if the batter is left out for too long and you will risk loosing the lovely crackly and glossy top!