NYC Cookies

• servings: 12
• active time: 30 minuets
• total time: Overnight

Ingredients

240 g Filling (spread or a frozen chocolate bar)

400 g Milk Chocolate Chips

230 g Cold Butter, Cubed

160 g Caster Sugar

160 g Soft Light Brown Sugar

200 g Self-Raising Flour

300 g Plain Flour

1/4 tsp Salt

1/4 tsp Bicarbonate of Soda

2 tsp Baking Powder

2 Large Eggs

Directions

For The Filling:

1. For filled cookies scoop 12 teaspoon dollops (20g each) onto packing paper and freeze for 20 minutes.

2. Remove the filling from the freezer and roll into balls then freeze until solid (3-4 hours).

For The Cookie:

1. Place the butter in the mixer and beat for 30 seconds to break the butter up.

2. Add the caster sugar and the soft light brown sugar to the butter and beat for 30 to 40 seconds until it has combined to look like little nuggets.

3. Add the chocolate chips to the mix and mix to combine.

4. Add the remaining dry ingredients and combine so it looks like fine powdery breadcrumbs.

5. Whisk the eggs in a bowl then add it to the mixture to combine and bind everything together as on big dough.

6. Weigh them out into 125g and form them by gently squishing and not rolling them into balls gently placing the frozen filling in the middle careful not to melt the filling or the butter.

7. Freezing over night.

8. Pre heat the oven to 180° and add a tray with baking paper to the oven to heat up.

9. Cook the cookies from frozen for 17 minutes.

10. Once cooked allow to cool for 15 minutes to set and then enjoy DON'T RUSH THIS STEP.