INGREDIENTS –
All-Purpose Flour (Maida) – 370g
Corn Flour – 1.5 tbsp
Milk Powder – 35g
Baking Soda – 1 tsp
Baking Powder – 1 tsp
Unsalted Butter – 220g
Brown Sugar – 150g
White Sugar – 45g
Molasses (Optional) – 1.5 tbsp
Cream Cheese – 100g
Vanilla Extract – 2 tsp
Dark Chocolate – 150g + 50g for top
Milk Chocolate – 200g
PROCEDURE –
In a bowl, sift together, All Purpose Flour, Corn Flour, Milk Powder, Baking Soda and Baking Powder.
In another bowl, cream the butter and Cream Cheese together with a spatula. Then add Brown Sugar, White Sugar, Molasses and bring together into a smooth mixture.
Add the flour mixture, Vanilla Extract to this and combine well to form a dough.
Add both Milk and Dark Chocolate and mix well.
Form into a log and chill in the fridge for about 30 minutes.
You can also freeze the dough (up to 3 months) for another day and bake fresh cookies anytime you want.
Cut the sausage into 1/2″ thick slices, reshape if needed, add the additional chocolate on top and bake in a preheated oven at 180°C for 20-22 minutes or until it is golden and top.
If you want your cookies to be crispy all the way through, then bake it at 170°C for 30 minutes.
