1.

The day before make some caramel (I don't have my own recipe yet, I just used one I found online), pipe it onto some baking paper in small blobs, and freeze overnight.

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 2.

Melt the butter and let it cool to room temperature.

 

3.

Coarsely chop up your chocolate with a cerated knife and set to one side.

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 4. 

Whisk both sugars together to break up any lumps.

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 5. 

Whisk the butter and sugar together. You'll know when it's ready because it'll pull away from the side of the bowl. Add in the vanilla extract and whisk.

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6.

Whisk the eggs in one at a time.

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7.

Sieve in the flour, cocoa powder, bicarb and baking powder and fold in with a wooden spoon or spatula.

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7.

Fold your chocolate into the mixture (it should be quite sticky) and it put it in the fridge for at least half an hour to chill.

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8.

Using either your hands or an ice cream scoop, form into balls and place on a baking sheet. At this point you can choose to chill them for even longer (the longer you chill them, the better the flavour).

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9.

If you chill the cookies overnight, you can either bake them or pop them in the freezer, they bake amazingly from frozen, and you can have a freshly baked cookie whenever you fancy.

10.

To bake: pre-heat the oven to 180C/160C Fan/375F

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11.

Place the cookies on a baking sheet at least 4 inches apart from one another, and bake for 7 minutes, or until slightly brown on the outside and they don't look quite cooked in the centre.

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12.

They'll be really soft and liquidy when you take them out of the oven, leave them to cool until set and then enjoy!