275g plain flour
120g unsalted butter
175g light brown sugar
1 medium egg
1 tsp vanilla extract
1/2 tsp bicarbonate of soda
A pinch of salt
300g Caramilk & white chocolate chunks
In a bowl, beat together the butter and sugar until light and fluffy.
Add in the egg and vanilla extract. Mix to combine.
Add in the flour, salt and bicarbonate of soda. Mix until it forms a dough.
Fold in the Caramilk and white chocolate so they are well distributed throughout.
Roll the cookie dough into 12 even balls. I weighed mine out to be approximately 85g each.
Place the balls in the fridge for 30 minutes - 1 hour to firm up. In the meantime, preheat your oven to 170 degrees fan.
Once firm, place on a tray lined with parchment paper. I usually do 5 per tray.
Push down gently on the dough balls to help them spread out.
Bake in the oven for 10-12 minutes or until golden brown.
Take out of the oven and allow to cool on the side. If you wish, place a chunk of Caramilk chocolate on top and drizzle with melted biscoff spread.
Serve and enjoy!