Tip the Soft Brown Sugar and the Golden Caster Sugar into a bowl and add the soft butter. Cream together, that means whisk until the mixture turns a lighter shade. Scrape down the sides of the bowl to make sure there are no lumps of butter lurking.
In a little bowl crack open your Egg and add the Vanilla Essence and whisk, just to combine. Then whisk the egg into the butter mixture.
Add the salt to the flour and combine then tip the flour onto the butter mix and combine. Take care not to over-work the mixture as that will result in a heavy finished cookie. At this stage you have a finished dough, ideal for adding to cookie-dough ice-cream, try to keep it away from your mouth, difficult... trust me I know!
Asseemble your cookies
Here I am using a 3-layer sandwich of giant chocolate buttons, Dark Chocolate, White chocolate and then for good measure another piece of Dark Chocolate. This gives a great taste but also a stripy melting middle. If you cannot get giant buttons then squares broken from a block will do just as well. I’m planning to make a baker’s dozen from my mix (that’s 13 cookies).
Simply layer up your chocolate and surround it with cookie dough and place onto a lined baking tray and gently press the dough to flatten it a little.
Bake at 180Fan/200C/400F/Gas 5 for 10 mins, we are just looking for a gentle bit of browning, that way you will have a soft chewy finished product.
Leave to cool (if you can resist!), but serve warm and the centre will be a mass of molten chocolaty loveliness.
These will keep for quite some time in an airtight box. But trust me they will not be around for very long.