Caramilk cookies

225g unsalted butter, melted until browned, and then cooled

200g brown sugar

150g caster sugar

2 egg

2 egg yolks

2 tsp vanilla

350g plain flour

3/4 tsp bicarb of soda

200g caramilk chips

50g milk chocolate chips

50g white chocolate chips

Melt butter until browned, let it cool.

Add both sugars and whisk until paste forms.

Add eggs and yolks one at a time add vanilla and whisk.

Sieve dry ingredients together in a separate bowl and then add to the wet mix.

Fold in the flour and bicarb being careful not to overmix.

Fold in your chocolate.

Place dough in the fridge for at least 2-4 hours, the longer the better. Overnight would be ideal.

Portion the cookies at 50g each or use an ice cream scoop.

Bake at 160C for 10-12 minutes or until cooked.

Remove from the oven, whilst warm add a few more chunks on each cookie and a sprinkle of sea salt.

Allow to cool and enjoy.

The ultimate chocolate chip cookie recipe with caramilk. You can use more of the milk chocolate chips or if you prefer add dark chocolate.