Recipe for Nutty Choc Chip Sandwich Cookies – a deluxe variation of Chocolate Chip Cookies with dark chocolate in the middle.
1 x 390 g Ina Paarman’s Chocolate Chip Cookie Mix
125 g butter at room temperature
1 extra large or jumbo egg at room temperature
100 g pecan nuts, finely chopped
100 g dark chocolate
Preheat oven to 180C.
Adjust oven rack to one or two slots above the middle shelf. Line baking trays with baking paper.
In a medium size mixing bowl, beat the butter until creamy. Add the egg and keep on beating for another minute. Don’t worry if the mixture looks curdled.
Open the pack and spoon out 2 t (10 ml) of the dry cookie mixture. Keep it on the side to use later. Add the remaining dry mix and chocolate chips to the butter mixture.
Use a wooden spatula or spoon to blend the ingredients together. When a crumbly mixture forms, use your hands to lightly bring everything together. Roll small (marble size) balls. Aim to get about 80 balls. Press in chopped nuts with a fork pre-dipped into the left over dry mix.
Place on baking paper lined baking sheets +- 2 cm apart. Bake for 10-12 minutes until golden brown. Leave to cool.
Melt the chocolate gently and sandwich two cookies together. Store in an airtight container between sheets of greaseproof paper.
By: Ina Paarman