These cookies were inspired by the Salted Caramel Millionaire Shortbread (which you should make ASAP – if you haven’t already). They are very moreish, so you may as well double the recipe! Makes about 12.
To make the chocolate topping, melt half the chocolate chips in a bowl set over a pot of barely simmering water. Stir together until completely melted then add the remaining chocolate. Stir it together until combined.
Place the cookies on a wire rack over a tray and drizzle with the chocolate. Keep them in the fridge if it’s hot or just eat them straight away!