- 225g Western Star Original Salted Butter
- 210g brown sugar
- 100g caster sugar
- 2 large eggs
- 1 tsp vanilla paste
- 330g plain flour
- ¾ tsp baking powder
- ¾ tsp bi-carb soda
- 180g dark chocolate, roughly chopped
- 100g chewy caramels, roughly chopped
- 1 cup pecans
- Sea salt flakes to finish
| - 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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