Soft, chewy, sticky cookies with an element of crunch
160gsoft light brown sugar
1 1/2tspvanilla extract
1 1/2tspbaking powder
100gpack plain chocolate chips
100gpack macadamia nutsroughly chopped
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.