Serve these cookies freshly baked and still warm to truly experience the gooeyness of the caramel centres and the deliciousness of the melt-in-the-mouth chocolate chips.
- Preheat the oven to gas 5, 190°C, fan 170°C and line two large baking trays with nonstick baking paper.
- Put the butter in a large mixing bowl and beat with a wooden spoon until smooth. Add the sugar and beat for a further 3-4 mins, until fluffy and light. Stir in the egg and vanilla extract. Add the flour and baking powder and, using a wooden spoon, gradually combine to form a soft dough. Stir in the chocolate chips and macadamia nuts.
- Put the toffees on a plate and scatter with the sea salt flakes. Press them on the surface of the toffees so they stick. Divide 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; flatten a little. Space the 16 cookies out on the trays, allowing room to spread.
- Bake for 16-18 mins, until lightly golden. Leave to cool for a few mins, but serve warm, while the caramel centres are still molten. Scatter with another pinch of sea salt, if you like.
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