In a large bowl, add the soft butter, caster sugar and Muscovado sugar.

Using the beater attachments, gently start the Hand Mixer at speed 1, and beat the butter with sugar until the mixture is pale and fluffy.

Add the vanilla extract and mix to combine.

Add the eggs and baking powder. Once mixed, pour in the flour, beating to create a smooth mix.

Once smooth and creamy, add the chocolate chips. Gently stir with a spoon to incorporate.

Rest the mixture in the fridge for one hour.

On a baking tray lined with parchment paper, use an ice cream scoop or spoon to form balls.

Arrange the balls, leaving space between them, so they have space to expand in the oven.

Bake the cookies in a static oven at 180°C for 12 minutes.

Let them cool on a wire rack for 30 minutes. Finally, drizzle over caramel and salt flakes for garnish.