Step 1

Preheat your oven to 180C/160C Fan and grease and lightly flour a 12 hole cupcake/muffin tin.

Step 2

Whisk/Mix the plain flour, bicarbonate, salt and cornflour together so its evenly distributed – leave to the side.

Step 3

In a larger bowl, melt the butter. Add in the two sugars, and whisk for about 2 minutes so the sugar starts to dissolve and the mixture is smooth.

Step 4

Add in the egg and the vanilla, and whisk again briefly until smooth. (I used an electric whisk)

Step 5

Add in the dry ingredients and the finely chopped chocolate and mix with a spatula until a thick cookie dough is formed.

Step 6

Take out 240g worth of dough and leave to the side. Split the rest of the dough evenly between the 12 cups - I used a 5cm cookie scoop.

Step 7

Using the end of a floured rolling pin/pie mould/etc press each ball of dough into the cup and create a hole in the middle.

Step 8

Repeat with all 12 cups!

Step 9

Add in the caramel, I use a heaped teaspoon per cookie cup - don't over fill the hole with caramel though.

Step 10

Split the 240g into 20g each, flatten, and add on top of each cup and press down slightly to seal!

Step 11

Bake in the oven for 12-14 minutes - leave to cool fully in the tin as they're easier to get out!