Chocolate Chip Cookies

with chewy toffee and puddles of chocolate.

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Ingredients

• Toffee:

  50 g butter

  1/2 cup brown sugar

  1 tsp salt

• Cookie Dough:

  200 g butter + 2 ice cubes

  1/2 cup sugar

  1 ½ cups brown sugar

  1 tsp instant coffee

  2 eggs

  2 tsp vanilla

  2 ½ cups flour

  ½ tsp baking soda

  1 tsp salt

  200 g dark chocolate

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Method

Toffee

• Line a pan with baking paper and set aside.

• Boil the butter, brown sugar, and salt.

• Pour the mixture on the pan and refrigerate until cool.

Cookie Dough

• Boil the butter until the fat has caramelized then add the ice cubes.

• In a bowl, whisk the butter and both sugars.

• Add the coffee, eggs and vanilla.

• Add the flour, baking soda, and salt.

• Fold in the chopped chocolate and toffee.

• Use an icecream scoop to create cookie dough balls, and freeze the dough for at least an hour and up to a month.

• Preheat the oven at 150°C and line two baking pans with baking paper. Place the cookies on the pans spacing them out.

• Bake for 20 min and allow to cool before serving.