Small Batch Stuffed Cookies!
A deliciously easy recipe of small batch stuffed New York style cookies, stuffed with chocolate chips, to serve two
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Servings: 2 cookies
Ingredients
- 2 heaped tbsps chocolate spread (see notes)
- 35 g unsalted butter/baking spread
- 45 g light brown soft sugar
- 1 egg yolk
- 0.25 tsp vanilla extract
- 60 g plain flour
- 15 g cocoa powder
- 0.25 tsp baking powder
- pinch of sea salt
- 75 g chocolate chips
Instructions
- Add the tablespoons of spread to a lined plate/tray and freeze until solid
- Line a small baking tray with parchment paper
- Mix together the butter and sugar
- Add the egg yolk and vanilla and mix
- Add the flour, cocoa powder, baking powder and salt and mix again
- Mix through the chocolate chips
- Split the dough into two - about 125g each
- Carefully press the dough into the palm of your hand and place the frozen spread in the middle and wrap the cookie dough around firmly
- Place onto the tray and chill in the fridge for about an hour
- Preheat the oven to 200ºc/180ºc fan
- Bake for 12-14 minutes
Notes
- This recipe is designed to serve two cookies in the New York style
- If you want to make four stuffed cookies, that are slightly smaller, weigh each cookie to 60g and stuffed with one heaped teaspoon of frozen spread, and bake for 8-9 minutes
- The chilling stage of the cookie dough helps create the texture you are after
- You can use any combination of chocolate chips you want
- If you want to make a larger batch, look at my New York chocolate chip cookie recipe
- Let me know in the comments what other small batch recipes you would like to see
- If you want these to be vanilla/plain base, remove the cocoa powder and use 75g plain flour total