Ingredients: ½ cup (115 g) softened unsalted butter, 1 tsp vanilla extract, 1 tsp oil, ½ cup (100g) Granulated Sugar, 1 pinch salt, 1 large egg, ¼ cup (30 g) cornstarch, 1 ½ cups (190 g) all-purpose flour, 1 cup (175 g) chocolate chips, 6 chocolate truffles*
*can replace with Nutella or chocolate ganache.
•In a large bowl, combine butter, vanilla, oil, sugar, and salt and beat with a hand mixer until smooth.
•Add the egg and mix until well incorporated.
•Add the cornstarch, flour, and chocolate chips. Use a spatula to mix this well.
•Cover the dough with cling film (or in an air-tight container) and refrigerate for at least 30 minutes.
•Grease a 6-cup muffin tin. Divide the cookie dough into 12 equal portions. Take one and line the base and sides of a cup. Repeat with the remaining cups.
•Fill each cookie cup with a chocolate truffle.
•Take another portion of cookie dough, flatten with your fingers to create a 2-inch (5-cm) circle. Place the circle over the top of the filling, and press down the edges to make sure it seals to the other dough. Repeat with the remaining cookies.
•Chill in the fridge for 30 minutes.
•Preheat the oven to 190˚C.
•Bake for 15 minutes or until the edges are golden brown. Remove from the oven and cool for 5 minutes before serving.
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