Ingredients

• 125g unsalted butter at room temp
• 100g light muscovado sugar
• 75g caster sugar
• 1 tsp vanilla bean paste
• 1 large egg
• 200g plain flour
• 1 tsp baking powder
• 150g chopped nougat chocolate (or your Dad’s favourite!)
• Plus triangles of nougat or favourite chocolate to plunge in when baked

Tools

• kMix Special Edition Rose Gold

Method

1. Cream the butter, sugar and vanilla in a stand mixer with the paddle beater, an electric hand beater or just by hand with a wooden spoon in a big mixing bowl, until pale and fluffy.  
2. Reduce the speed and beat in the egg until combined. Tip in the flour and baking powder and mix on slow until combined and you have a sticky dough.
3. Now fold in the chopped chocolate and ball them up in large walnut-sized balls, it’s a good tip to do this with damp hands to stop it from sticking to you. Pop them into a paper-lined container or on a paper-lined tray to chill in the fridge.
4. Chill for a few hours or ideally overnight
5. When ready to bake, preheat your oven to 180 degrees fan, 200 conventional/gas 6. Then line a couple of baking sheets with baking parchment or greaseproof paper.
6. Line the balls up on the trays. They'll flatten and spread into a large disc so allow plenty of space, I just put 6 balls on each tray.
7. Bake for approx 10-12 minutes until the cookies are lightly golden around the edges but are still very squidgy in the centre. Press a triangle of Toblerone into each one while hot, then allow to cool on the tray for a few minutes before eating while the chocolate is just a bit melty, DELICIOUS! These make a great pudding if you serve them with a scoop of ice cream too!

Chef's Notes:

1. ​​​​​​​These deliciously soft and chewy cookies are best served warm straight out of the oven with a side of ice cream! They'll keep in an airtight container or food bag for up to a week, and you can refresh them in a warm oven at 140 degrees for a couple of mins