Gooey, Chewy Toffee Crisp Cookie

Ingredients:

2 Cups Plain Flour
1/2 Teaspoon Baking Powder
1/2 Teaspoon Salt

3/4 Cup Melted butter
1 Cup Brown Sugar
1/2 Cup White sugar

1 Tablespoon Vanilla essence
1 Egg
1 Egg yolk

2 Cups of chosen filling (in this case; chopped up toffee crisp bars)

Method:

1: Cream together the melted butter and sugars
2: Crack the egg and the yolk in a separate cup and beat with the vanilla essence
3: Sift together the flour, salt and baking soda
4: Mix the egg and the sugar parts together
5: Stir in your 2 cups of filling
5: Sift the flour into the eggy, sugary mixture and LIGHTLY fold it in
6: Refrigerate for at least 30 mins (Preferably overnight)

Preheat Oven 165 Degrees C
7: Use a teaspoon or spoon to roll the dough in to balls, place well spaced on a baking tray and
8: Bake for 15 mins each batch

Notes:
Using brown sugar makes cookies chewy, whilst white sugar tends to add more crunch. Feel free to play with the ratio provided here - but I've found this to be the best.
Other things you can do to increase the chewy quality is to refrigerate longer and bake for less time.

Sifting adds more air to the recipe, more air will give you a better texture. Over working flour tends to make tougher textures as the heat makes the flour produce more gluten.

Enjoy