These chocolate chip cookies are eaten down to the last crumb

Part of the dough can be frozen for the next treat. Pete Anikari

Chocolate chip cookies are always delicious, but bakery entrepreneur, chef Teemu Auran the cookies are tongue-in-cheek. After all, the cookie is called a sinful chocolate caramel cookie.

Aura usually makes a big cookie dough, part of which she bakes right away and the rest of which she puts in the freezer.

– I put the dough in the middle of the baking paper, fold the paper at the dough and, for example, using the edge of the baking sheet as a help, I make a patty out of the dough, which I freeze. It is then easy to slice cookie pieces of suitable size.

You have to remember to be careful when baking cookies. Take the sheet out of the oven when the edges of the cookies are brown, but the center still looks loose. The finished cookies can be stored at room temperature. Although they hardly last long, the cookies are that delicious.

Sinful Chocolate Caramel Cookie

Cookie dough:

160 g of dark chocolate

50 g of milk chocolate

160 g of butter

100 g cane crystal sugar

60 g of sugar

1 egg yolk

1 egg

180 g wheat flour

0.5 tsp baking powder

Salted caramel:

50 g of sugar

1 tablespoon of butter

0.5 tsp of salt

1. First prepare the salted caramel. Heat the sugar in a pot or frying pan until it starts to steam. Stir and let the sugar brown and melt completely.

2. Add butter and salt, stir until smooth. Pour into a thin layer on baking paper. Allow to cool hard and chop finely with a knife.

3. Crush the chocolates with a knife. Cream the soft butter and sugars with an electric mixer. Add the egg yolk and the egg.

4. Stir in the crushed chocolates, salted caramel, flour and baking powder. Heat the oven to 180 degrees. Shape the dough into 10–12 balls.

5. Place the balls on baking paper on a baking sheet. Bake the cookies for 8–10 minutes – the center should remain light brown and slightly raw. Allow to cool before serving.