Gooey toffee-stuffed chocolate chip cookies

Method

1. Heat the oven to 170°C/150°C fan/gas 3½ and line 2 baking sheets with non-stick baking paper. Put the butter and sugars in a mixing bowl and use an electric mixer to cream together until pale and fluffy. Slowly beat in the egg and vanilla paste until combined, then beat in the flour, bicarbonate of soda and a pinch of salt until smooth. Stir in the chocolate chunks briefly using a wooden spoon to evenly distribute.

2. Using your hands, divide the cookie dough into 12-16 equal balls. One at a time, flatten the balls in the palms of your hands into fat discs, then gently push a toffee into the centre and bring the dough up around the toffee to enclose it. Flatten again to around 2cm thick, without exposing any of the toffee, then put on the prepared baking sheets, spacing them a few centimetres apart.

3. Bake for 13-15 minutes until the cookies are pale golden and crisp at the edges. Remove and leave to cool for 10 minutes on the trays, then transfer to wire racks to cool until just warm.