I didn't realise the chewiness factor of toffee increases by a hundred-fold once melted! The caramel oozed out of my cookies, which wasn't a bad thing. However, I will try and enclose them better in the cookie dough next time. Instead of toffees, you can add different stir-ins to this dough, such as nuts, choc chips, dried fruit or candies.

Makes 12

1 c flour

1/2 c cocoa

1/2 tsp baking powder

pinch sea salt

110 g butter

1/4 c brown sugar

1/2 c granulated sugar (I used coconut)

1 egg

2 tsp vanilla extract

12 store-bought toffees or caramels

flaky sea salt

In a medium bowl sift flour, cocoa, baking powder and salt and mix well.

In a large bowl cream the butter and sugars until pale. Whisk in egg and vanilla until just combined. Fold in flour mixture until incorporated. The dough is very soft and sticky. Place in the fridge to chill for 10 minutes.

Preheat oven to 175C. Line 2 baking trays with baking paper.

Remove dough from fridge. This is the messy part. Divide into 12 equal portions (a good tablespoonful each). Roll each into a ball, press a toffee inside it and cover over to form a ball again. Place 6 balls onto the baking sheet at least 5 cm apart and sprinkle with sea salt.

Bake one sheet at a time for 10-12 minutes until dry on top. Remove from oven and leave to cool for a few minutes to firm up. Don't touch any oozing toffee as it's superhot! Transfer to a wire rack to cool completely.