Browned Sea Salt Crystals Butter, Dark Chocolate and Toffee Cookies

Preheat the oven to 180°C regular bake.

Put the butter in a small pot over a medium-high heat. Let it cook, swirling the pan regularly, for about 5 minutes, or until it smells toasty. It will foam up a lot at first and once the foam settles down, it will be a deeper golden colour. Immediately tip into medium bowl, scraping out all the tasty golden specks on the base of the pot. Cool to room temperature but don’t let it fully set. 

Combine the flour, cocoa and baking soda in a medium bowl. 

Whisk the cooled butter, both sugars, egg and vanilla together. Pour onto the dry ingredients and stir to combine well, then stir in the macadamia nuts and chocolate.

Scoop out 12 heaped tablespoons of the dough and place 6 on each on lined baking tray spacing them well apart. Put the chopped toffee in the centre of each biscuit. This keeps it contained and stops it from melting and running onto the tray.

Bake for about 12 minutes, or until the cookies are firmish around the edges but still a little soft and puffy in the centre. Leave to cool completely on the tray before sliding a palate knife underneath to release them. 

Store in an airtight container for 3–4 days.