Ingredients

Method

  • Pre heat oven to 160°C and line 4 baking trays with baking paper
  • Place the butter in a medium saucepan over medium heat and cook until the butter foams and turns a light brown colour. Pour the butter into the bowl of a stand mixer to cool
  • Add the sugars to the cooled browned butter and mix on medium speed until combined. Add the eggs one at a time followed by the vanilla. Turn the mixer up to high and beat until the mixture has lightened in colour, 2-3 mins
  • Sift the flour, bi-carb and baking powder into the mixing bowl and mix until just combined. Remove the bowl from the mixer and use a spatula to scrape down the bowl and incorporate any ingredients that haven’t fully been mixed
  • Add the chocolate, caramels and pecans and mix by hand to combine
  • Using a small ice cream scoop or a tablespoon, form balls around 2 tablespoons in size. Arrange the balls on baking trays leaving room for them to spread, around 6-8 balls per tray
  • Bake the cookies for 10-12 mins or until they are just set to touch. Sprinkle a little flaked salt over each cookie and leave for 10-15 mins before transferring to cooling racks to cool

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