New York-style cookies are my favourites, add the all-time classic Ferrero Rocher and there you have it. Crunchy on the outside, doughy on the inside, an Italo-American biscuit that everyone will love.
INGREDIENTS (makes 6 large biscuits)
16 Ferrero Rocher, frozen and chopped
120 gr cold butter, diced
80 gr sugar
80 gr brown sugar
100 gr self-raising flour
150 gr plain flour
2 pinch of salt
2 pinch bi-carb soda
1 tsp baking powder
1 egg
METHOD
First of all, freeze the Rocher and once frozen cut them into smaller pieces and put them back into the freezer.
In a bowl place the butter, both sugars and with a hand-mixer (or kitchen aid) beat them until creamed and fluffy.
Add the two flours, salt, bi-carb, baking powder and whisk together until small balls of dough are formed.
Now add the frozen Rocher and whisk for few seconds till combined.
In a small bowl whisk the egg and add it to the mixture.
Beat until a uniform cookie dough is formed.
Once the dough is done divide it into 125 gr balls and freeze them for 2 hours or overnight.
Preheat the oven at 180ºC and line a baking tray.
Place the tray into the oven and leave it in until the oven reaches the temperature.
When hot, bring out the tray and place the frozen cookie balls into the tray, well spaced (the cookies will expand while cooking) and bake for 20 minutes.
Once cooked, gently place them into a cooling rack and let them cool of before serving them.
Davide
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