Save to your scrapbook
Chetna Makan's chocolate filled cookies
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
12 tsp Essential Hazelnut Chocolate Spread
120g unsalted butter, softened
100g dark brown soft sugar
30g caster sugar
1 British Blacktail Free Range Large Egg
1 tsp vanilla extract
130g plain flour
20g ground almonds
1 tsp cornflour
30g cocoa powder
½ tsp bicarbonate of soda
Icing sugar, for dusting
1 Line a baking sheet with parchment paper and put 12 spoonfuls of chocolate spread blobs all over and place the baking tray into the freezer for an hour.
2 In a bowl, beat the butter and sugars with a handheld whisk for 2 minutes until smooth or use a wooden spoon. Add the egg and the vanilla and mix well.
3 In another bowl, combine the flour, almonds, cornflour, cocoa powder and bicarbonate of soda. Add to the egg mixture, stirring the mixture well with the wooden spoon until properly combined. Cover and chill for 15 minutes.
4 Line 2 baking sheets with parchment paper and divide the mixture into 12 equal portions. Now shape each portion into a ball, make a dent and fill it with the frozen chocolate spread piece. Make sure it’s sealed, then place it on the prepared trays, leaving plenty of room for them to spread. Leave the trays to chill in the fridge for 30 - 60 minutes.
5 Preheat the oven to 180ºC, gas mark 4. Bake for 12 minutes and leave the cookies on the trays for 10 minutes to cool and set. Dust lightly with icing sugar before serving.
Typical values per serving:
This recipe was first published in November 2020.