125g unsalted butter, room temperature
¾ cup brown sugar
1 egg, room temperature
1 tsp NOMU Vanilla Essence or NOMU Vanilla Extract
1 ½ cups cake flour
½ tsp bicarbonate of soda
½ tsp baking powder
Pinch of salt
½ cup NOMU Decadent Hot Chocolate piece
Using an electric mixer, cream the unsalted butter with brown sugar until light and fluffy. Beat in the egg and NOMU Vanilla Essence.
Sieve together the cake flour, bicarbonate of soda, baking powder and a pinch of salt and mix into the butter mixture on low speed.
Add the NOMU Decadent Hot Chocolate pieces and mix again. Remove from the cookie dough from the mixing bowl. Shape into a log approximately 5-6cm in diameter and roll the log tightly in baking paper, twisting the ends of the baking paper in opposite directions to create a neat shape. Refrigerate for an hour or until you are ready to bake your cookies.
Preheat the oven to 180°C and line a baking tray.
Slice 1/2 – 1cm slices of cookie dough and place them on the prepared baking tray, allowing room for the cookies to spread slightly. Bake for 15-20 minutes (depending on the size of your cookies) or until golden brown. Allow to cool on a wire rack.
SO incredibly delicious dipped into cold milk while still warm!
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