Chocolate cookies with caramel

 

Ingredients;

approx. 1 1/2 packs (220 g each)
Cream candy
350 g flour
150 g macadamia nuts
250 g butter
300 g dark chocolate
4 eggs (size M)
150 g whiter and
Brown sugar
50 g baking cocoa
2 level teaspoons of baking powder
3 tbsp powdered sugar
Parchment paper

method;

Unwrap candies. Chop nuts. Chop the chocolate and melt it with butter in a hot water bath, allow to cool a little

Mix eggs and white and brown sugar with the whisk of the mixer until creamy. Stir in chocolate butter. Mix the flour cocoa well and baking powder and stir in briefly.. Fold in the nuts

Preheat the oven (electric stove: 175°C – convection: 150 ° C -gas: see manufacturer). Line two baking sheets with parchment paper. Approx. Place 12 biscuits at a distance on each tray, using an ice cream scoop -approx. 4 cm in diameter – to cut off some dough

Press in 1 candy, place on the tray

Bake one after the other in the hot oven for about 10 minutes. Take out and let cool for approx. 5 minutes. Then pull off the sheet along with the paper and let cool down. Bake more biscuits from the rest of the batter and candy

Let cool and dust with icing sugar.