Dr. Oetker triple chocolate New York cookies

Method Print recipe

The page that you are currently reading is an ad feature

1. First up, make the ganache filling to allow it time to set, put the cream and Dark Scotbloc into a bowl and melt together in the microwave. Cover and chill in the fridge for about an hour or until firm.
2. Line 2 large baking trays. Put your butter and sugars into a large bowl and whisk together until smooth and paler in colour.
3. Add the egg and Vanilla Flavouring and whisk again until smooth. Sieve over the flour, cornflour, Cocoa Powder, Baking Powder and Bicarbonate of Soda and mix until the dough comes together. Finally mix in the Chocolate Chips.
4. Once your ganache has set, divide into 10 pieces and roll into balls. Divide your cookie dough into 90g pieces. Wrap a piece of cookie dough around a ball of ganache and then roll into a ball, repeat for each piece of cookie dough and pop onto your lined baking trays spaced well apart.
5. Pop your trays of dough into the freezer for 45 minutes. 10 minutes before baking, preheat your oven to 200°C/180°C fan/Gas Mark 6.
6. Bake your cookies for 18-20 minutes until golden brown. Leave to cool on the tray for 10 minutes and then pop onto a cooling rack.
7. Once cooled drizzle over some melted White Scotbloc. Your cookies are now ready to serve!