So you want soft cookies that are also a little chewy? Sticky cookies that have an element of crunch? And a batch of cookies that once baked last all of 5 minutes? Well hello Sticky Toffee, Chocolate and Macadamia Cookies.
The secret ingredient is the combination of light muscovado sugar and flour. The flour gives them the soft texture, but the muscovado holds onto the moisture of the butter, eggs and a hidden gooey toffee centre like a sponge and that sweet sponge means they stay soft, chewy and sticky for days. Only you’re a more restrained person than me if they make it past 24 hours.
Sticky Toffee, Chocolate & Macadamia Cookies
- 160 g soft light brown sugar
- 1 egg
- 1 1/2 tsp vanilla extract
- 260 g plain flour sifted
- 1 1/2 tsp baking powder
- 100 g pack plain chocolate chips
- 100 g pack macadamia nuts roughly chopped
- 16 soft toffees
- Preheat the oven to gas 5, 190°C, fan 170°C and line two large baking trays with baking paper.
- Put the butter in a large mixing bowl and beat with a wooden spoon until smooth. Add the sugar and beat again until fluffy and light. Stir in the egg and vanilla extract then add the flour and baking powder and gradually combine to form a soft dough. Stir in the chocolate chips and macadamia nuts.
- Split the dough into 16 pieces, then press a toffee into the centre of each. Shape the pieces into ball shapes, with the toffee enclosed in each then flatten a little. Space the 16 cookies out on the trays so they have room to spread a little.
- Bake for 16-18 minutes, until lightly golden. Leave to cool for a few minutes, but serve warm, while the toffee centres are still hot.