Whittaker's hokey pokey cookies

115g unsalted butter, melted until browned and then cooled

165g brown sugar

100g caster sugar

1 egg

1 tsp vanilla

155g plain flour

1/2 tsp bicarb of soda

160g hokey pokey chocolate chopped chunky

Melt butter until browned, let it cool

Add both sugars and whisk until a paste forms

Add egg and vanilla and whisk

Sieve dry ingredients together in a separate bowl and then add to the wet mix.

Fold in the flour being careful not to overmix

Fold in your chopped chunks of hokey pokey

Place dough in the fridge for at least 2-4 hours, the longer the better. Overnight would be ideal.

Portion the cookies at 50g each, you should get 14 balls

Bake at 160 degrees c for 10-12 minutes or until cooked

Remove from the oven, add more hokey pokey chunks on each cookie and a sprinkle of sea salt and a very light dusting of cocoa powder

Allow to cool and enjoy

Extra crispy on the outside soft and chewy in the middle, the most delicious cookie recipe ever inspired by Tastyco

I am currently obsessed with Whittaker’s hokey pokey so of course I wanted to try them in my favourite cookie dough recipe.