150g Butter, room temperature 1 1/2 cup Self raising flour
150g Brown sugar 2 tbsp Cocoa powder
1 Egg 50g Dark Chocolate bits
1 tsp Vanilla 60g white chocolate, chopped
60g Caramel whirls (buds(, chopped 15 assorted Lindt balls
Preheat oven to 180c and line baking tray with baking paper.
Cream butter and sugar until pale, add egg and vanilla and mix until well combined.
Sift flour and cocoa powder and add to mix.
beat until well combined and dough is formed.
Chop chocolate and add to mix
using hands mix through chocolate pieces evenly.
In your hand make a ball with mixture. make a well in the centre.
Place Lindt ball into the centre.
Cover with mixture by rolling dough around evenly.
Place ball's of cookie on the baking tray, approximately 4 -5 per tray.
Bake in oven for 20 minutes.
Cool on tray for 5 minutes then transfer onto wire rack.
makes 15 large cookies.