Double chocolate cookie slices
Makes: 16
Ingredients
1 box NOMU minimakes Chocolate Cookie Dough Mix
60g unsalted butter, melted and cooled
1 large egg
Ganache topping:
240g of your favourite chocolate, finely chopped (we used Top Deck)Â
120ml cream
Directions
Preheat the oven to 160°C (fan-assisted convection). Grease and line a 20cm square tin with baking paper.
Whisk the melted butter and sugar (sachet 1) until combined, then whisk in the egg. Add the cookie mix (sachet 2) and mix to form a soft dough.
Spread the dough evenly into the base of the prepared tin. Bake for 15-20 minutes or until cooked through but still soft inside, then set aside to cool completely.
To prepare the chocolate ganache, melt the chocolate with the cream and gently stir to form a smooth, glossy ganache.
Pour the ganache over the cooled cookie base and refrigerate for 2-3 hours, ideally overnight, to allow the chocolate to set.
Slice and enjoy!
Tip: Top each cookie slice with a pinch of sea salt flakes for pops of added interest.
Ingredients
1 box NOMU minimakes Chocolate Cookie Dough Mix
60g unsalted butter, melted and cooled
1 large egg
Ganache topping:
240g of your favourite chocolate, finely chopped (we used Top Deck)Â
120ml cream
Directions
Preheat the oven to 160°C (fan-assisted convection). Grease and line a 20cm square tin with baking paper.
Whisk the melted butter and sugar (sachet 1) until combined, then whisk in the egg. Add the cookie mix (sachet 2) and mix to form a soft dough.
Spread the dough evenly into the base of the prepared tin. Bake for 15-20 minutes or until cooked through but still soft inside, then set aside to cool completely.
To prepare the chocolate ganache, melt the chocolate with the cream and gently stir to form a smooth, glossy ganache.
Pour the ganache over the cooled cookie base and refrigerate for 2-3 hours, ideally overnight, to allow the chocolate to set.
Slice and enjoy!
Tip: Top each cookie slice with a pinch of sea salt flakes for pops of added interest.
Ingredients
1 box NOMU minimakes Chocolate Cookie Dough Mix
60g unsalted butter, melted and cooled
1 large egg
Ganache topping:
240g of your favourite chocolate, finely chopped (we used Top Deck)Â
120ml cream
Directions
Preheat the oven to 160°C (fan-assisted convection). Grease and line a 20cm square tin with baking paper.
Whisk the melted butter and sugar (sachet 1) until combined, then whisk in the egg. Add the cookie mix (sachet 2) and mix to form a soft dough.
Spread the dough evenly into the base of the prepared tin. Bake for 15-20 minutes or until cooked through but still soft inside, then set aside to cool completely.
To prepare the chocolate ganache, melt the chocolate with the cream and gently stir to form a smooth, glossy ganache.
Pour the ganache over the cooled cookie base and refrigerate for 2-3 hours, ideally overnight, to allow the chocolate to set.
Slice and enjoy!
Tip: Top each cookie slice with a pinch of sea salt flakes for pops of added interest.
Ingredients
1 box NOMU minimakes Chocolate Cookie Dough Mix
60g unsalted butter, melted and cooled
1 large egg
Ganache topping:
240g of your favourite chocolate, finely chopped (we used Top Deck)Â
120ml cream
Directions
Preheat the oven to 160°C (fan-assisted convection). Grease and line a 20cm square tin with baking paper.
Whisk the melted butter and sugar (sachet 1) until combined, then whisk in the egg. Add the cookie mix (sachet 2) and mix to form a soft dough.
Spread the dough evenly into the base of the prepared tin. Bake for 15-20 minutes or until cooked through but still soft inside, then set aside to cool completely.
To prepare the chocolate ganache, melt the chocolate with the cream and gently stir to form a smooth, glossy ganache.
Pour the ganache over the cooled cookie base and refrigerate for 2-3 hours, ideally overnight, to allow the chocolate to set.
Slice and enjoy!
Tip: Top each cookie slice with a pinch of sea salt flakes for pops of added interest.
