Instructions

1. Line two baking trays with baking paper. In a large mixing bowl, add the butter and sugars and beat with an electric mixer for a few minutes until pale and creamy. Add the vanilla and egg and beat for a minute or so until smooth. In a separate bowl, whisk together the flour, cocoa powders, baking soda and cornflour and then sift the dry mixture into the wet. Gently fold until combined and forms a sticky chocolate cookie dough. Add a tablespoon of milk as needed.
2. Place the dough in the fridge and chill for at least 30 minutes. Preheat the oven to 180 C (360 F). Grab a teaspoon of the ball, place a caramel candy on top, and then place another teaspoon of dough on top so the caramel candy is completely covered. Roll balls of the dough until smooth using your hands and pop onto the prepared trays. Leave plenty of room for the cookies to spread out. Place in the oven and bake for approximately 10-11 minutes. Leave for 2 minutes on the tray to cool slightly before transferring to a wire rack to cool completely.
3. Notes: The cookies will be very soft straight from the oven so leave to cool for at least 10 minutes. The caramel in the cookies will be super soft and gooey at this point. After the cookies completely cool, the caramel will firm up and become more chewy again.