Chewy Toffee Choc Cookies

These cookies are thin, crisp and wonderfully chewy. When just baked, they have the flavour of butterscotch thanks to the use of the brown sugar and toffee pieces, and are bendy and chewy like toffee too. They loose some of their chew on the second day, so they are best eaten as fresh as possible.

They are very quick to make and the dough only requires blobbing onto baking trays before they spread and crisp up into golden discs in the oven. Their thinness makes them perfect for scooping up softly melting ice cream or other creamy desserts, but they taste equally good nibbled in the afternoons with a cup of tea.

If you can’t find toffee chips then some crushed butterscotch sweets or small cubes of fudge would work well too.

Chewy Toffee Choc Cookies
(Recipe adapted from Leiths Baking Bible by Prue Leith)

Ingredients
110g butter
85g caster sugar
85g soft light brown sugar
1 tsp vanilla
1 egg
140g plain flour
¼ tsp bicarbonate or soda
60g chocolate chips
60g toffee chips

Method
Preheat the oven to 170C.
Cream the butter and both sugars together until well combined. Add the egg and vanilla and beat well.
Sift over the flour and bicarbonate and mix until combined.
Fold through the chocolate and toffee chips.
Place tablespoonfuls of the batter onto ungreased baking trays, leaving a 3inch/7cm gap between each to allow them to spread.
Bake for 8-10minutes until thin and golden in colour.
Remove from the oven and transfer the cookies to a cooling wire almost immediately as they stick to the baking trays if left to cool.
Repeat with remaining mixture.
Best eaten within 2 days.
Makes 16-18 cookies.