A beautiful, gooey, double Chocolate NY Style cookie recipe. This is a beautifully simple recipe, you won’t want just one….. sssshhhhh don’t tell anyone!!! We highly recommend using Callebaut Chocolate.

Love Jinny & Jo xx

Ingredients

Makes 9 cookies

130g Unsalted Butter

100g Light Brown Sugar

50g Caster Sugar

1 Large Egg

230g Plain Flour

1/8 tsp Salt

1 tsp Vanilla Extract

45g Cocoa Powder

100g Melted Chocolate

9 Squares of Choc from a bar

1/2 tsp Bicarb

3/4 tsp Baking Powder

1 tbsp Cornflour

200g Chocolate Chips

(Can be whatever you want dark, Milk or white)

Method

1. Pre heat the oven and line a flat tin with a baking sheet.

2. Add your cold butter and sugars to the mixer and whip up until just incorporated, not creamy.

3. Add the egg, vanilla, flour, salt, cocoa, Bicarb, baking powder, Cornflour and choc chips to the mix.

4. This mixture is very dry so don’t panic.

5. On your scales weigh out 100g balls, by sticking the mix together with your hands.

6. Once stuck pull the ball apart and put a cube of chocolate in the middle. Push them back together making sure the Chocolate is completely encased and the ball is sealed.

7. Pop these on a plate and into the freezer for an hour.

8. Next remove the cookie balls from the freezer and put onto a sheet in a triangle shape at least an inch apart.

9. Bake for 17 mins.

10. Remove from the oven and leave to cool on the sheet for 15 mins, then enjoy.

170C fan/190C /Gas 5/375F

Keep the cookie balls in the freezer in a ziploc bag and bake when needed.