Ingredients - 10 cookies
115g unsalted butter
140g plain flour
100g light brown sugar
60g granulated sugar
1 tsp vanilla extract
1 medium egg and 1 egg yolk
1/2 tsp bicarbonate of soda
1/4 tsp baking powder
A pinch of salt
100g toffee crisp, chopped
50g milk chocolate, chopped
Instructions -
In a saucepan over a medium heat, melt your butter. Once melted, continue to stir continuously until it starts to bubble. The butter should start to froth and make a crackling sound.
You should start to see brown bits at the bottom of your pan (don’t worry - you haven’t burnt the butter!). Continue to heat the butter for a few more minutes until it’s visibly brown and has a nutty aroma. Take off the heat and leave aside to cool (approx. 10 minutes).
Once cooled, add the vanilla extract, the egg and egg yolk and both sugars. Mix to combine.
In a separate bowl whisk together the flour, bicarbonate of soda, baking powder and salt. Add the dry ingredients to the wet. Mix until a slightly wet dough forms.
Fold in the chocolate pieces until evenly distributed throughout. Split the dough into 10 balls (I used roughly a tbsp amount) and place on a piece of parchment paper. Place in the freezer for about 30 mins to set (this is important - if you don’t the cookies will spread too much and the ToffeeCrisp pieces will completely melt in the oven).
In the meantime, preheat your oven to 170 degrees fan.
Once set, place the cookie dough balls on a tray (I do 5 per tray) and bake in the oven for 10-12 minutes.
Once baked, take out of the oven to cool completely. They should harden up as they cool.
Serve and enjoy!