Salted Caramel Cookies

Method

1. Heat the oven to 180C (160C fan, gas mark 4). Line the large baking tray with non stick baking parchment.
2. In the large mixing bowl, cream the 150g of room temperature unsalted butter, the 100g of soft light brown sugar and the 50g of golden caster sugar with the electric whisk for three full minutes until the mix turns pale and fluffy.
3. Tear the Costa Salted Caramel Latte sachet open at the seam. Tip the entire 17g of coffee creamer caramel salt powder straight into the creamed butter and sugar bowl. Beat in with the whisk for thirty seconds until evenly distributed through the mix.
4. Crack the 1 large egg into the bowl and stir in the 1 teaspoon of natural vanilla extract. Beat with the whisk for thirty seconds to combine fully.
5. Sift the 200g of plain flour, the 1 teaspoon of baking powder and the pinch of fine sea salt over the bowl. Fold through with a metal spoon until no white streaks remain.
6. Stir the 100g of dark chocolate chunks through the dough by hand with a wooden spoon.
7. Scoop 12 even balls of dough (about 50g each) with a tablespoon, roll briefly between cold hands to form a 4cm round ball, and place on the lined baking tray, leaving 5cm of space between each ball for spreading.
8. Press each ball down lightly with the back of a fork to flatten slightly to about 3cm thickness.
9. Bake on the middle shelf of the oven for twelve full minutes. The cookies should be a deep golden brown around the edge and slightly soft in the centre when lifted out.
10. Cool the tray on a wire rack for ten minutes before lifting the cookies off the parchment. Store in an airtight tin for up to five days.
11. Chill the dough for thirty minutes before baking for a thicker, chewier cookie that holds its shape.