Milk Chocolate Cookies with Dulce de Leche

In a medium saucepan over low heat, add the butter and chocolate chips and whisk together until both have melted. Add the brown sugar and cocoa powder to the pot and stir to combine. Take pan off the heat and quickly beat in the egg and salt until incorporated. Set aside.

In a small bowl, combine the baking soda and flour. Slowly add the flour mixture to the chocolate mixture and stir until just combined. Place the dough in the refrigerator for at least 30 minutes.

When ready to bake, preheat the oven to 350 F. Line a baking sheet with parchment paper.

Place round dough mounds on baking sheet spaced at least 2 inches apart. Using your thumb, make a well in the centre of each cookie. Fill each hole with dulce de leche, and then put a small amount of dough on top of the caramel to seal it in.

Bake for about 8-10 minutes, until the tops of cookies are just set. Remove from oven and sprinkle each cookie with some flaked sea salt.

Allow cookies to cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely.

Cookies will keep airtight at room temperature for up to 1 week.

Recipe adapted from Call Me Cupcake’s recipe for chocolate cookies with dulce de leche.