Salted Caramel Espresso Cookies

Step 01

In a large bowl, whisk together the granulated sugar, brown sugar, salt, melted butter and instant coffee until smooth and creamy, about 2 minutes.

Step 02

Add the egg and vanilla paste and whisk until smooth.

Step 03

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

Step 04

Fold in the milk and dark chocolate chunks. Chill the dough for 30-60 minutes until firm.

Step 05

Make the salted caramel dollops: stir together the melted semisweet chocolate chips and instant espresso powder. On a baking-paper-lined baking sheet, make 1-inch circles with the chocolate mixture, add caramel to the centre of each and swirl. Freeze for at least 30 minutes until solid.

Step 06

Preheat the oven to 180C/350F and line a baking sheet with baking paper.

Step 07

Scoop the chilled dough with a 2 oz ice-cream scoop and add a frozen caramel dollop in the centre. Form the dough around the dollop until completely covered, adding more dough as needed.

Step 08

Place on the prepared baking sheet, leaving space between the cookies and the edges of the pan so they can spread evenly.

Step 09

Bake for 12-15 minutes until the edges are lightly browned.

Step 10

Cool the cookies for at least 5 minutes, then drizzle with caramel and sprinkle with flaky sea salt before serving. Enjoy with a warm cup of coffee or milk.