1. Preheat the oven to gas 5, 190°C, fan 170°C and line two large baking trays with nonstick baking paper.

2.Put the butter in a large mixing bowl and beat with a wooden spoon until smooth.
Add the sugar and beat for a further 3-4 mins, until fluffy and light.
Stir in the egg and vanilla extract. Add the flour and baking powder and, using a wooden spoon,
gradually combine to form a soft dough. Stir in the chocolate chips and macadamia nuts.

3.Put the toffees on a plate and scatter with the sea salt flakes.
Press them on the surface of the toffees so they stick.
Divide the dough into 16 pieces, then press a toffee into the centre of each.
Shape the pieces into ball shapes, with the toffee enclosed in each; flatten a little.
Space the 16 cookies out on the trays, allowing room to spread

4.Bake for 16-18 mins, until lightly golden. Leave to cool for a few mins, but serve warm,
while the caramel centres are still molten.
Scatter with another pinch of sea salt, if you like.