Method (cookies)

1. Preheat the oven to 180°C fan and line 2 baking trays with grease proof paper.
2. Add the butter and sugars into a mixing bowl or the bowl of the stand mixer fitted with the paddle attachment. Whip with a hand mixer or the stand mixer until light and creamy.
3. Add the vanilla and milk. Whip again until combined.
4. Sift in the flour, baking powder and bicarbonate of soda. Mix until just combined.
5. Stir in the chocolate chips.
6. Scoop the cookie dough into 6 balls using spoons or an ice-cream scoop.
7. Place the cookies on the lined tray (leave the dough in balls, don’t press them down!), leaving room in between as they will spread when baking.
8. Bake in the middle of the oven for 12-14 minutes, or until very lightly golden.
9. Once baked, remove the trays from the oven, use a round cookie cutter to help shape the cookies. Use the cookie cutter to scoot the cookies into a circle.
10. Allow the cookies to cool on the baking tray. While they’re cooling, make the caramel.

Method (Caramel)

1. You can either make your own homemade vegan caramel sauce, or use a shop bought one. My favourite is the Natures Charm Salted Caramel Sauce.
2. Spoon a tablespoon of caramel on top of the cooled cookies and spread out slightly so it’s in a puddle in the middle of the cookie. To help prevent the caramel oozing everywhere, place the cookies into the freezer for 10 minutes. This will help set the caramel.

Method (chocolate)

1. Place the chocolate into a heat-proof bowl. Fill a small saucepan 1/4 with water and place over the hob on a low / medium heat. Place the bowl on-top to create a bain-marie. Melt the chocolate.
2. Spoon a tablespoon of the chocolate on top of the caramel and spread out slightly. You want to see the caramel, so don’t spread it over the caramel layer too much.
3. Place into the fridge to chill and set.
4. Once set, serve and enjoy. They’re even better with a sprinkling of sea salt over the top (optional).