Here’s what they look like once they’re done! As this cookie baked, it just happened to leave a little hole, so you could see directly into the cookie. See the pretty chocolate ribbons of the flake bar inside! The cookies are chilled before they are baked so the Flake bar stays in tact and is protected from the heat because the heat only reaches cold cookie dough
Chocolate Chip Flake Cookies
4 ¼ cups (560g) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 ½ cups (340g) butter softened
1 ¼ cups (280g) sugar
1 ¼ cups (300g) firmly packed brown sugar
1 tablespoon vanilla
2 cups (340g) chocolate chips
32 Flake 99 bars (you could probably cut regular Flake bars in half, but then you’d need 64!)
1. Combine flour, baking powder, baking soda and salt in medium bowl and set aside.
2. In a large bowl combine the softened butter, sugar and brown sugar. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla. Continue beating, scraping bowl often, until well mixed. Reduce speed to low. Beat, gradually adding flour mixture, until well mixed. Stir in chocolate chips.
3. Take approx 65 grams of the cookie dough, roll it into a ball and then flatten into a disk so it’s about the same width as the mini Flake bars are in length. Lay the Flake bar in the center of the cookie dough, and bring the edges of the dough up so that it wraps around the Flake bar. Continue to mould the dough around the Flake bar so it’s completely covered. Give it a good squeeze to ensure the dough is stuck to the Flake. After you’ve done this to all of the cookies, lay them on a ungreased cookie sheet and pop them in fridge for an hour or so.
4. Preheat your oven to 375°F (190°C). Take your chilled “cookie logs” out of the fridge and ensure they’re evenly spaced apart on the cookie sheet. They’ll expand an inch or so when cooking, so make sure you leave enough room! Bake the cookies for 12 minutes or until light golden brown. (DO NOT OVERBAKE.) Let them stand for a few minutes on the cookie sheets before moving them to a wire cooling rack.
** Jessica from the Messie Kitchen hasn’t been able to blog as much as she wanted to the past few weeks, so she was looking for some guest bloggers. She decided to use this recipe as one of her guest blogs. You can find it on her website here.