Your Cookie Falls Apart In Tea

By Bigger Bolder Baking · 45 min

Ingredients

Instructions

1. Preheat the oven to 325°F (165°C) fan-assist. Line 2 baking trays with parchment paper.
2. In a large bowl, whisk together the flour, oats, baking powder, baking soda and salt.
3. In a large bowl, beat the softened butter, brown sugar and golden syrup by hand until pale and fluffy, about 4 minutes. Add the dry ingredients and mix until just combined. Optionally, chill for 30 minutes to firm the dough.
4. Scoop 1 tablespoon portions of dough, roll into balls, and place them about 3 inches (7.5 cm) apart on the trays. Flatten each ball to about 2 inches (5 cm) across.
5. Bake for 10 to 12 minutes, until evenly golden brown. Cool on the trays for 5 minutes, then move to a wire rack to cool completely.
6. Melt the chocolate in a microwave-safe bowl in 30-second bursts, stirring between each, until fully melted.
7. Dollop a teaspoon of melted chocolate on each cookie and spread it evenly with the back of a spoon.
8. While the chocolate is slightly set, drag a spoon across it in a figure-eight pattern down the cookie.
9. Refrigerate the cookies for 10 minutes, or until the chocolate is fully set.

Summarized from Bigger Bolder Baking's video. Watch it for the details.

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