Thin, Crisp-Edged, Chewy centered chocolate chip cookies sandwiched around a silky chocolate cream cheese mousse. Just the right size and perfect for one… you will not want to share these!!
For the Cookies-
- 350 g Flour Plain
- 1 tsp Bicarbonate Soda
- 1/2 tsp Salt
- 230 g Unsalted Butter Soft
- 100 g Caster Sugar
- 200 g Brown Sugar Light Soft
- 1 Egg Large
- 2 tsp Vanilla Extract
- 150 g Chocolate Chips Milk
For the Chocolate Cream Cheese Mousse-
- 100 g Cream Cheese
- 35 g Soft Butter
- 165 g Icing Sugar Sifted
- 75 g Dark Chocolate Chips 50-55% Cocoa Solids Melted and cooled Slightly. Can use Milk or White chocolate also.
- Preheat the oven to 170C.
- Place the butter and sugars into the bowl of an electric mixer with the paddle attachment in place. Beat on a high speed for about two minutes, until light and fluffy. Reduce the speed and add the egg and vanilla extract until fully combined. Scrape down the sides of your bowl and Sift in the flour and salt and continue to beat slowly. Finally, add the chocolate chips until just combined. Turn off the machine and gently bring the dough together by hand: the consistency should be firm and come together easily.
- Use your hands to form the dough into small balls, about 20g each.
- Line two large baking trays with baking parchment.
- Spread the balls of dough out on the lined baking trays- you’ll need to bake them in two batches- spaced at least 6cm apart. Bake for 8-10 minutes until golden brown and slightly bubbling on top. Remove from the oven and set aside to cool on the trays for 10 minutes until firm.
- Meanwhile make your chocolate cream cheese filling. Using your stand mixer with paddle attachment, beat the butter and cream cheese at high speed until light and creamy. Scrape down the sides of bowl and sieve in icing sugar, beat again for 2 minutes. It should become a snow white loose consistency.
- Melt the dark chocolate in a microwave and allow to cool slightly. Pour into cream cheese and sugar mix and beat until it becomes a stiff and silky consistency. Pour mix into piping bag.
- To assemble, Flip over half your cookies so the bottom is exposed. Pipe a ring of chocolate cream cheese icing around each cookie. Place the other half of your cookie on top and squish together lightly. Repeat with remaining cookies.
- Decorate by drizzling melted chocolate on top. The cookies should keep well for 4 days in an airtight container.
About the Chef Anna Burke
Baking and Art have always been a big passion for me. One of my earliest childhood memories is the beautiful smell of fresh bread and scones emanating from my Nanny Burkes’ kitchen. This was the spark that led me to develop my passion in making cakes for all my family and friends.
I studied for 3 years in DIT Cathal Brugha Street and graduated with a BSc in Baking and Pastry Arts Management. Working as a pastry chef gave me the confidence and encouragement to set out on my own and pursue a career in cakes. I gained valuable experience at AVOCA Handweavers and Carton House Hotel, Maynooth. In 2016 Cakes by Anna was formed.
My style of cakes would be more rustic and my mission is to create happiness through my cakes and desserts by baking the highest quality, designed with elegance and simplicity. I bake everything from scratch and always using fresh and locally sourced ingredients.
I currently work full time managing a small cafe in Naas called the Convent Tearooms, McAuley Place. I supply my cakes to local cafes around Kildare, such as VDA Coffee in Naas and Blessington, Little Brew Cafe in Dunlavin and Square Cafe in Kildare Town.