These are amazing! I’ve had so many positive comments about these cookies so I would definitely recommend trying them.
They are delicious whilst still warm, the caramel centre gooey but sticky. As they cool, the dough becomes crisper. Depending on how you like your cookies will probably define when they get eaten! If you want a cake-like, soft and warm cookie then these will be gone within half an hour of baking!
150g butter, softened
160g light brown soft sugar
260g plain flour
1 1/2tsp baking powder
100g chocolate chips
100g chopped blanched almonds
8 toffees, cut in half (or 16 whole ones
- Preheat the oven to 190°C and line two large baking trays with nonstick baking paper. This is important as the toffee does stick to the tray quite badly!
- Beat the butter and sugar and beat, until light and fluffy.
- Stir in the egg, add the flour and baking powder and, using a wooden spoon, gradually combine to form a soft dough.
- Stir in the chocolate chips and chopped up almonds.
- Put the toffees on a chopping board and cut in half. If this is too difficult then use whole toffees.
- Divide the dough into 16 pieces, then press a piece of toffee into the centre of each. Shape the pieces into ball shapes, with the toffee enclosed in each; flatten a little and put onto the trays, allowing room to spread.
- Bake for 16 to 18 minutes, until lightly golden.
These cookies are best eaten warm while the caramel centres are still molten but they taste fine a few days later too.