Glory Hole Cookies
Rated 3.3 stars by 3 users
Author:
Emelia Beere
Fat gooey choc chunk cookies stuffed with oozey biscoff centres.
Ingredients
- 250 g Butter Cold, Cubed
-
1 Cup Brown Sugar
-
½ Cup Caster Sugar
-
3 Cups Flour
-
1 teaspoon Baking Soda
-
1 teaspoon Vanilla
-
1 teaspoon Salt
-
2 tablespoon Cornflour
-
2 Eggs Large
-
2 ½ Cups Dark Chocolate Chunks
-
1 ½ Cups Pecans or Walnuts Chopped
-
½ Jar Biscoff (or you could use Sugar Daddy instead)
Directions
Freeze teaspoon chunks of biscoff on a small tray, ready to stuff inside the cookie dough later.
Preheat oven to 180C Fan Bake.
Add the butter and sugars to the bowl of a stand mixer and cream for 5 minutes until light and fluffy.
Once the sugars are creamed add one egg at a time beating for 1 minute after each egg.
Next add flour, baking soda, salt, cornflour and vanilla. Beat until just combined.
Once combined mix in the chocolate chips and pecans/walnuts.
Take a good large ball of the cookie dough, make a dent in the middle and add the frozen biscoff chunk. Wrap the dough round and form a ball.
Place the balls on a lined baking tray with loads of space in between. Cook cookies in batches for 12 minutes or until the cookies are golden around the eggs and just set in the middle.
Remove from the oven and leave to cool on the tray.
