Chocolate chip cookie dippers

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1 tsp Vanilla paste

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1/2 tsp Bicarbonate of soda
  • 300 1/4 g Brown sugar, soft
  • 1 tsp Cinnamon, ground
  • 300 1/4 g Dark chocolate, small
  • 1 handful Milk chocolate buttons
  • 300 1/4 g Plain flour
  • 1/2 tsp Salt
  • 180 3/4 g Wholegrain flour

• Dairy

  • 188 1/2 g Butter, unsalted
  • 306 3/4 ml Whole milk

• Desserts

  • 597 2/3 g Vanilla marshmallows, mini

Found on supergoldenbakes.com

Description

Ingredients

• 95g | 3.3oz unsalted butter at room temperature
• 150g | 5.3oz soft brown sugar
• 1 large egg
• 150g | 5.3oz plain flour
• 90g | 3.2oz wholegrain flour (or spelt flour)
• 1 teaspoon ground cinnamon
• ½ teaspoon baking powder
• ½ teaspoon bicarbonate of soda
• ½ teaspoon salt
• handful milk chocolate buttons
• For the marshmallow chocolate sauce
• 150g | 5.3oz dark chocolate chopped small
• 150ml | 5.3fl oz whole milk (or cream)
• 300g | 10.5oz mini vanilla marshmallows
• 1 tsp vanilla paste

Directions

• Preheat the oven to 180C | 350F. Line a small deep-sided tin (28x17cm/11x7in) with baking paper, letting the edges overhang.
• Cream the butter and sugar in a stand mixer fitted with a paddle attachment.
• Add the egg and beat to combine. Stop the mixer and scrape the bottom and sides of the mixing bowl.
• Add the flour, salt, baking powder, bicarbonate of soda and cinnamon and beat to combine. The dough should form a ball around the blade.
• Press the dough into the prepared tin and then press chocolate buttons over the top in straight lines - bearing in mind that you will cut the cookie into slices.
• Bake for 18-25 minutes until the edges start to colour. Cool slightly then remove from the tin and carefully slice with a sharp knife. Spread the slices on a baking tray and return to the (turned off but warm) oven to dry out slightly.
• Prepare the sauce. Gently heat the milk and vanilla until small bubbles appear around the edge of the saucepan then pour over the chopped chocolate. Let it stand for a couple of minutes then stir so the chocolate melts.
• Return to the pan and add the marshmallows – stir over low heat until the marshmallows melt. (You can also heat in the microwave on medium setting in short bursts.)
• Serve the cookies with little pots of the sauce so that everyone can dip to their hearts content!