GF Toffee Chocolate Chip Cookies

Sometimes all you need is a simple (yet so satisfying) cookie!

Crispy on the outside and gooey in the middle – just like those fresh from the bakery.

For these cookies, I used a mix of dark and light brown soft sugar to give it a gorgeous depth of caramel flavour. I used little fudge pieces to create little bursts of toffee within the cookie too – it’s truly irresistable!

Cookies must always contains chocolate – it’s just a rule right? I used dark chocolate but feel free to pick whatever type you fancy! I prefer to use chocolate chunks rather than chips as it allows the chocolate to melt and blend into the dough, creating a lovely soft and gooey texture. Although you can use chocolate chips, they are designed to withstand melting as they contain more sugar so they maintain their shape in the hot oven.

Method:

1. In a mixing bowl, cream the butter with the sugars until light and fluffy.
2. Add the egg and vanilla and mix to combine.
3. Sift in the flour and add the salt and bicarb and fold until smooth.
4. Add the chopped chocolate and fudge pieces and combine.
5. Cover the bowl with clingfilm and refrigerate for at least 30 mins.
6. Meanwhile, preheat the oven to 175 °C fan/350 °F and line two baking trays with baking paper.
7. Once chilled, using a tablespoon, place spoonfuls of the cookie dough onto the baking tray keeping them about 8cm apart as they will spread whilst cooking. I like to weigh out approx. 40 g of cookie dough and roll it into a ball in my hands. This will give you equal sized cookies that distribute evenly as they bake.
8. Bake in the oven for 8-9 mins or until the edges are golden brown. Leave to cool for 5 mins on the tray before transferring to a wire rack.