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Triple Choc Caramel Cookies

A chewy cookie with a golden edge and a heart of salted caramel praline, wrapped in luscious chocolate. Sweet, salty, and perfectly over the top.
  • Cooking Time | 40 minutes + chilling time
  • Serving Amount | 12 cookies
  • Difficult Level | Easy

Ingredients

  • 120g butter, melted
  • 1/3 cup Koko Black Cocoa Powder
  • ¾ cup brown sugar, firmly packed
  • ¼ cup caster sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 ½ cups plain flour
  • ½ tsp baking powder
  • ¼ tsp bicarbonate of soda
  • 100g Koko Black Dark Chocolate Dotties, chopped
  • 100g Koko Black White Chocolate Dotties, chopped
  • 12 Koko Black Salted Caramel Pralines


Method

  1. Line two baking sheets. 
  2. Sift cocoa into a large bowl, and add sugars. Pour over melted butter and whisk to combine. 
  3. Add the eggs and vanilla extract, whisk until combined. 
  4. Sift in the flour, baking powder and bicarbonate of soda, mix with a wooden spoon until combined. 
  5. Fold through the chopped dark chocolate and white chocolate dotties. 
  6. Set mixture aside for 5 to 10 minutes to firm up a little, or if you are working in a very warm kitchen place the mixture in the refrigerator for 5 minutes. 
  7. Using a cookie scoop, drop six scoops of mixture on to each tray, allowing plenty of room between each cookie for spreading. 
  8. Take each portion of cookie dough into the palm of your hand, flatten out a little to form a disk, place a Salted Caramel Praline in the centre and shape the dough around it to conceal the praline. Roll into a ball and place back on to the tray. 
  9. Place in refrigerator for a minimum of one hour. 
  10. Preheat oven to 180°C (170°C fan-forced). 
  11. Place trays in centre of oven and bake for 12 to 15 until cookies have spread and started to crack on top. Leave to cool and set on trays for at least 10 minutes before eating.