@FutureCanoe Chocolate Chip Cookies 🍪

By Andy Cooks · 45 min

Ingredients

Instructions

1. Divide the hazelnut spread between a 12-hole silicone mini muffin tray and freeze until firm.
2. Melt the butter in a medium saucepan and cook until browned and smelling nutty.
3. Transfer to a bowl set in iced water, whisk in an ice cube, then cool, stirring occasionally.
4. When cooled, whip the butter over the ice until light, then discard the ice.
5. Beat in the sugars until creamed.
6. Beat in the eggs one at a time, beating well after each, until light and fluffy, then beat in the vanilla seeds.
7. Sift the flour, baking powder and bicarbonate of soda together, then mix into the butter until a soft dough forms.
8. Fold in the chocolate chips, cover tightly and refrigerate overnight.
9. Remove the dough from the fridge and the hazelnut spread from the freezer. Divide the dough into 12 equal portions.
10. Shape each portion into 2 discs slightly wider than the frozen spread. Press a frozen disc of spread into the centre, cover with the second disc, and shape into a round.
11. Place the cookies on a tray or in an airtight container and refrigerate until ready to bake.
12. Preheat the oven to 190°C fan-forced (375°F) and line 2 large baking trays with baking paper.
13. Place the cookies on the trays with at least 5 cm (2 inches) between them, baking in 2 batches if needed.
14. Bake for 15 minutes without opening the oven door. Sprinkle with sea salt as soon as they come out, then cool on the trays for at least 15 minutes.

Summarized from Andy Cooks's video. Watch it for the details.

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