Скачать или смотреть Subway Chocolate Chip Cookies

Subway Chocolate Chip Cookies
Makes 10-12 cookies
Ingredients
FOR FILLING
Chocolate Spread 8 tsp (any spread like Nutella. I used Chico nut)
FOR COOKIE DOUGH
DRY INGRESIENTS:
Plain flour 160 grams
Baking powder 1/2 tsp
Baking soda 1/2 tsp
Salt a pinch (if butter is salted, no need to add salt)

WET INGREDIENTS:
Butter 110 grams, at room temperarure
Brown sugar 40 grams
White sugar 40-50 grams (I used 40 grams)
Big egg yolks 2, at room temperature
Vanilla essence 1 tsp

OTHER:
Chocolate chips 70 grams

Preparation
Put 1 tsp dollops of chocolate spread on a parchment paper lined plate and freeze for 30 minutes or until completely frozen.
Start the cookie dough process after the dollops are frozen.
Preheat the oven to 170 °C using upper and lower rod.
In a bowl, sift plain flour, baking powder and baking soda in a bowl. Add salt and give a mix.
Keep aside.
In another bowl, add butter, brown sugar and white sugar.
Beat well until light in color and creamy in texture.
Add vanilla essence and yolks and whisk again until well combined.
Now add dry ingredients and whisk again until combined. Do not over mix at this stage.
Lastly add chocolate chips and mox using hands.
Coverthe dough and refrigerate for 30 minutes until easy to handle. Do not chill too much otherwise it will be hard to work with.
Take out the dough and roll into 10-12 balls.
Make a dent in the middle of the ball and place a frozen dollop of chocolate spread. Cover the dollop with the dough and shape into a ball.
Place the balls in two baking trays lined with parchment paper, maximum 6 balls in one tray.
Bake at 170°C for 12-13 minutes or until the surface of cookies in not shiny anymore.
Take out the trays from the oven and press the cookies into discs using a flat spatula.
Leave the cookies in the tray until come to temperature.
Take out of the tray and enjoy!😋
Refrigerate the leftover cookies for 3 days in an airtight container and wafm them for 5-7 seconds in microwave before serving.