Name: Caramel chip cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 12 servings
Cuisine: Baking
Ingredients: 250 g butter room temperature; 100 g brown sugar soft; 100 g brown sugar soft; 2 eggs; 5 ml vanilla essence; 500 ml flour cake; 60 ml cocoa powder; 5 ml Baking powder; 5 ml Bicarbonate of soda; 5 ml salt; 100 g dark chocolate roughly chopped; 60-100 g soft toffees roughly chopped; 60-100 g soft toffees roughly chopped

Recipe Disclaimer

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Ingredients (13)

DOUGH

250 g	butter — room temperature
100 g	brown sugar — soft
100 g	brown sugar — soft
2	eggs
5 ml	vanilla — essence
500 ml	flour — cake
60 ml	cocoa powder
5 ml	Baking powder
5 ml	Bicarbonate of soda
5 ml	salt
100 g	dark chocolate — roughly chopped
60-100 g	soft toffees — roughly chopped

TO FINISH

60-100 g

soft toffees — roughly chopped

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Method:

Preheat the
oven to 170°C. Line 2 large baking sheets with baking paper and grease with
nonstick spray.

1. Dough Beat the butter and sugar until light
and creamy. Beat in the eggs one at a time, then add the vanilla essence.

2. Sift the
flour, cocoa powder, baking powder, bicarbonate of soda and salt over and mix
until the dough is smooth.

3. Add the chopped chocolate and toffees and mix
well.

4. To finish Spoon 15ml (1T) dollops of dough
onto the baking sheet. Press to flatten slightly. Sprinkle toffee pieces on top
and press them lightly into the dough. Bake for 10-12 minutes or until done.

5. Let the biscuits cool on the baking sheets
for 10 minutes to harden slightly, then transfer to a wire rack to cool
completely. Store in an airtight container.