Line a loaf tin with baking paper and set aside.

Place the sugar, golden syrup and water into a medium pot and place over a medium heat on the stove. Stir only until the sugar dissolves then leave to bubble away – you want it to reach 116°C.

Meanwhile, place the cream, butter and ground coffee beans into a small pot and bring to a simmer. Take off the heat and leave to infuse.

Once the sugar mixture is up to temperature, strain the cream mixture through a fine mesh sieve to remove the majority of the coffee grounds. Add the cream to the hot caramel and stand back as it may bubble up.
After the bubbles have subsided, mix together and put back on the heat. Bring the mixture up to 116°C again then remove from the heat and pour into the lined loaf tin. Leave to cool then freeze so the caramel sets up.

Cream the butter and sugars together in a large bowl until smooth. Stir in the cinnamon, salt, aquafaba (or egg), cocoa powder and golden syrup. Lastly mix in the flour, bicarb and chocolate chips to get a soft dough.

Chill the dough for at least 30 minutes or up to 24h to help it firm up.

Once the dough has chilled, line two baking trays with baking paper and preheat the oven to 180C fan.

Remove the caramel from the freezer and cut into 20 chunks.

Scoop 2 tbsp worth of cookie dough and roll into a ball. Make an indent in the centre and pop the piece of caramel in there, squeezing the cookie dough around it to cover and seal the caramel within the dough. Repeat with all the cookie dough and caramel

Place the 50g of granulated sugar into a shallow dish and roll each cookie dough ball lightly in the sugar. Set the cookie dough balls onto the baking trays spacing them about 6cm apart to allow for spread.

Bake for 10-12 minutes until the edges are set but the centres are still soft. Leave to cool on the tray for 5 minutes before removing to a cooling rack.

Store in an airtight container for up to 1 week.