Gooey toffee-stuffed chocolate chip cookies
- October 2016
- Makes 12-16
- Hands-on time 25 min, oven time 13-15 min, plus cooling
We took your chocolate chip cookie and raised you a chewy cookie stuffed with toffee – all you need now is a glass of milk.
- 8.8g (5.2g saturated)
- 31.5g (20.2g sugars)
Per cookie (for 16)
- 100g lightly salted butter, softened
- 100g soft light brown sugar
- 125g granulated sugar
- 1 medium free-range egg
- 1 tsp vanilla bean paste
- 200g plain flour
- ½ tsp bicarbonate of soda
- 100g milk chocolate chunks
- 12-16 chewy toffee sweets
- Heat the oven to 170°C/150°C fan/gas 3½ and line 2 baking sheets with non-stick baking paper. Put the butter and sugars in a mixing bowl and use an electric mixer to cream together until pale and fluffy. Slowly beat in the egg and vanilla paste until combined, then beat in the flour, bicarbonate of soda and a pinch of salt until smooth. Stir in the chocolate chunks briefly using a wooden spoon to evenly distribute.
- Using your hands, divide the cookie dough into 12-16 equal balls. One at a time, flatten the balls in the palms of your hands into fat discs, then gently push a toffee into the centre and bring the dough up around the toffee to enclose it. Flatten again to around 2cm thick, without exposing any of the toffee, then put on the prepared baking sheets, spacing them a few centimetres apart.
- Bake for 13-15 minutes until the cookies are pale golden and crisp at the edges. Remove and leave to cool for 10 minutes on the trays, then transfer to wire racks to cool until just warm.
Make the dough, wrap in cling film and chill for 24 hours before shaping, or freeze for 1 month in a freezer bag.
The finished cookies are best eaten just warm when the toffee is still gooey, but they’ll keep for 24 hours in an airtight tin.
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