• 1 1/2 cups all-purpose flour
• 1/2 cup + 2 Tbsp cocoa powder
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 10 tbsp salted butter, softened
• 1 cup granulated sugar
• 1/2 cup packed light-brown sugar
• 2 large eggs
• 1 1/2 tsp vanilla extract
• 2 dozen caramels (such as Kraft), unwrapped (Rolos would also be good)
• coarse sea salt
• 3/4 cup powdered sugar

• Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cocoa powder, baking powder and salt, set aside. In the bowl of an electric stand mixer fit with a paddle attachment, whip together butter, granulated sugar and light-brown sugar on medium-high speed until pale and fluffy, about 4 minutes. Add in eggs one at a time, stirring after each addition until combine. Mix in vanilla. With mixer set on low speed, slowly add in dry ingredients and mix just until combine.
• Scoop dough out 2 tbsp at a time and roll into a ball. Press one caramel into the center, sprinkle top of caramel with a small pinch of coarse sea salt then fold cookie dough around caramel and salt (make sure the caramel is fully covered with dough around all sides). Shape into a ball once more then roll in powdered sugar*. Align cookies on Silpat lined or buttered cookie sheets and bake in preheated oven 11 - 13 minutes. Allow to cool on cookie sheet for 5 minutes before transferring to a wire rack to cool (note that the caramel will set after it cools, I liked these cookies best warm for soft gooey caramel). Store in an airtight container.
• Hope you all enjoied this recipe, it's kind of a bit different from the last one i posted, you can check that  one as well.

Ingredients:

• 85g cocoa powder
• 400g caster sugar
• 125ml vegetable oil
• 4 eggs
• 2 teaspoons vanilla extract
• 250g plain flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 60g icing sugar

• * 500g (1lb 2oz) ready-made puff pastry
• * 300ml (10fl oz) double cream 
• * 400g (14oz) strawberries, washed, hulled and quartered 
• * Juice of 1 lemon 
• * 2tbsp icing sugar