• 225g Unsalted Butter
  • 150g Light Muscovado Sugar
  • 120g Caster Sugar
  • 2 Eggs
  • 2 tsp Vanilla Extract
  • 380g Plain Flour
  • ½ tsp Flaky Sea Salt
  • ¾ tsp Bicarbonate of Soda
  • 100g Divine Milk Chocolate with Toffee and Sea Salt, roughly chopped
  • 100g Divine Dark Chocolate with Toffee and Sea Salt, roughly chopped, plus extra to decorate
  • Salted Caramel Sauce and Hazelnuts to decorate, optional
  • Melt the butter in the microwave and set aside to cool slightly. In a large bowl whisk together the eggs and sugars until pale and creamy. Stir in the melted butter and vanilla extract.
  • Sift in the flour, bicarbonate of soda and salt and fold until there are no dry patches of flour. Stir in the chocolate before using a tablespoon or small ice cream scoop to make balls of dough weighing approximately 30g each. Place on a lined baking tray
  • Preheat the Oven to Gas Mark 4,180C. Spread the cookie dough onto multiple trays leaving about an inch between each cookie.
  • Bake for 10-12 minutes until the edges are golden and the middle is still a little soft. Transfer to a wire rack to cool completely.
  • To assemble, sandwich the cookies together with a scoop of ice cream, chopped Divine chocolate, caramel sauce and hazelnuts
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