This decadent cake served with ice cream makes it a heavenly combination.
Mix the sugars and the butter then add the egg and yolk, then add the flour, cocoa, baking powder and baking soda and salt.
Mix all then fold the chocolate chips.
Refrigerate for 15 minutes then spread 1⁄2 the dough on a baking sheet evenly 1⁄2 including thick as round as you can.
Bake in a preheated oven at 175 degrees C for 15-20 minutes middle rack.
Let cool for 10 minutes.
Make the toffee sauce by mixing 1 cup brown sugar with 100 grams butter and 1 tsp salt and 1⁄3 cup cream.
Bring to a boil and let it simmer for 5 minutes. Serve warm over cookies and ice cream.
You can keep it in a sealed bottle in the fridge for 2 weeks.