CHOCOLATE CHIP COOKIE PIC RECIPES

Steps:

• Preheat oven to 325°. In a large bowl, beat eggs until pale yellow and foamy, 2 to 3 minutes. Add flour, sugars and butter and mix until combined and fluffy. Stir in chocolate chips and walnuts. Grease a pie dish with cooking spray. Add refrigerated pie crust and fold up edges. Add cookie mixture and pat down to cover crust. Bake until a knife inserted into the center comes out clean and crust is golden, 55 minutes to 1 hour. Serve with vanilla ice cream.

Steps:

• Preheat the oven to 190 ºC (170º Fan) and grease a high sided 20cm springform cake tin. In a large mixing bowl add the butter and both sugars. Beat using an electric mixer (or stand mixer) until light and fluffy, 4-5 minutes. Add the eggs and vanilla extract and continue to beat until well combined. Add the flour, bicarbonate of soda and salt and mix together using a wooden spoon. You might need to lightly knead the mixture with your hands to make it come together fully. Fold the chocolate chips through the mixture. To assemble, add two-thirds of the cookie mixture to the base of the cake tin. Using the back of a metal spoon, spread the mixture out so that it covers the base and goes roughly 3 cm up the sides of the tin. Make sure to leave at least 1cm of space above the dough as it will rise as it cooks. Spoon the peanut butter into the centre of the dough and spread out to level. Press the Lindor balls into the peanut butter evenly spaced apart. Top this with the remaining cookie dough and spread out evenly. Place this on a baking tray and bake in the middle of the oven for 30-35 mins until golden brown and just firm to the touch. Leave to cool completely before removing from the tin and slicing.