Warm double chocolate cookies and malted vanilla cream
- January 2014
- Makes 12 large cookies
- Hands-on time 15 min, oven time 15-18 min
Melt in the mouth warm double chocolate cookies with malted vanilla cream. A delicious pudding to satisfy any chocolate craving.
- 38.3g (23.2g saturated)
- 60.3g (42.6g sugars)
Per cookie and cream.
To get exactly the right size cookies for this recipe, we recommend using an ice cream scoop to dollop the cookie mixture.
Make the cookie mixture up to 2 days ahead, then cover and chill. When you’re ready to make the cookies, take out the mixture and let it come to room temperature (about 30 minutes), then continue the recipe from step 4.
To freeze, roll the cookie mixture into a log using a sheet of baking paper to help, then wrap in baking paper and tie the ends to seal. Defrost, remove the paper and slice off 50g discs. Shape to flatten if necessary, then preheat the oven, put on a prepared baking sheets and continue from step 5. The cookies will be a bit flatter but just as tasty.
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