Salted Caramel Cookie Cups

Directions

1. Lightly grease 6 holes in a cupcake tray with vegetable oil.
   

2. In a freestanding electric mixer with a paddle attachment, beat together the butter and sugars. You don’t need for it to become light and fluffy, just beat until it has combined.
   

3. Crack in the one egg and mix.
   

4. Sieve the flour and bicarbonate of soda into the butter and egg mixture. Add the salt and fold together on a low speed until cookie dough starts to form.
   

5. Add the chopped couverture chocolate buttons and continue folding for 20 seconds until the chocolate chips have distributed throughout the dough.
   

6. Next, you need to make 6 balls of dough. If the dough is too soft to handle pop it in the fridge to chill and firm up slightly.
   

7. Take roughly 60g of dough at a time and roll into balls, placing each ball into a hole of the greased cupcake tray. Using your thumb or the end of a rolling pin, push down in the centre of each ball making a dip in the middle and push the cookie dough up the sides of the mould/ cupcake tray to make a cup shape.
   

8. Place a Cocoa Loco Salted Caramel Truffle into each of the cookie cup holes.
   

9. Split the remaining cookie dough into roughly 30g amounts. Roll each 30 grams into balls and flatten between the palms of your hands. This will act as a lid for the cookie cups.
   

10. Place a lid on top of each truffle filled cookie cup and carefully press down at the edges to secure.
    

11. Preheat the oven to 180’C, 160’C Fan, Gas mark 4.
    

12. Sprinkle each cup with a pinch of salt and place in the fridge to chill for 15 minutes.
    

13. Once chilled, bake the cookie cups in the preheated oven for 16-18 minutes until golden brown on top and crispy around the edges.
    

14. Leave the cookie cups to cool completely before removing from the cupcake tray.