Ingrédients: wheat flour from France (gluten), Demerara sugar, 12,8% dark chocolate chips with 50% minimum cocoa (cocoa paste, cane sugar, cocoa butter, emulsifier: soy lecithin), 10% caramel with salted butter (sugar, glucose syrop, wholemilk powder, A.O.P salted butter from Isigny, water, salt from Guérande, vanille natural flavor, baking powders: sodium bicarbonate, emulsifier: sucroesters of fatty acids).
Gourmet tips: add: 130g melted butter, 2 eggs. Preheat oven to 200°C (390°F). Remove the caramels. Pour the ingredients into a large bowl. In a bowl, stir the melted butter and the eggs. Pour the mix into the large bowl. Stir until the mixture is consistent. Slightly roll the dough into balls. Place the cookies on a baking sheet. Bake for about 10 minutes to 200°C (390°F). Cool on a wire rack.
Store in a dry place and away from light.
Possible traces of nuts, gluten, mustard, sesame, milk, eggs, sulfite, soy.