250 gm soft butter
170 gm golden caster sugar
130 gm brown sugar
350 gm flour
2 tsp baking powder
1 dtsp ground coffee
500 gm caramel chocolate - 1 x Whittakers milk caramel, 1 x Whittakers dark caramel
Cream butter and sugars together until thick, pale and creamy.
Add eggs and beat until just combined.
Add flour, baking powder and coffee. Mix until just combined.
Add chocolate and mix through until some of the pieces have broken up.
Put the bowl in the fridge and cool for at least an hour.
Preheat oven to 180 degrees.
Scoop balls onto tray and sprinkle with salt.
Bake for 3 minutes. Take out the tray and bash it on the bench to flatten the cookies. Return the oven for 2 minutes then repeat. Do this twice more for a total of 9 minutes of cooking.