Ingredients
- 120g unsalted butter in room temperature (if you need to soften your butter, place it in the microwave for 10-15 seconds)
- 200g brown sugar
- 1 large egg
- 180g all purpose flour
- 1 tsp baking powder
- pinch of salt
- 40g cocoa powder
- 9 white chocolate praline (for best results) OR white chocolate chips
Instructions
Prepare an oven tray with baking paper. Preheat the oven to 175°C.
Place the white chocolate praline (or the white chocolate chips) in the freezer.
Using a stand mixer with the dough hook (or hand mixer), cream the butter (120g), brown sugar (200g) and egg (1). Once creamed, sift in the flour (180g) and salt (pinch), then the baking powder (1 tsp) and cocoa powder (40g).
Roll the dough into large balls, leaving a quarter of the dough mixture in the bowl. Take the praline (or the white chocolate chips) out of the freezer, then flatten the dough balls you created, and place the white chocolate in the middle. Then cover the balls with the remaining dough and roll between the hands to create a perfect ball.
Place on the prepared baking tray with baking paper. If you want to have the real Amsterdam experience then bake for just 8-9 minutes, till the cookies are just setting - the cookies will be really gooey.
Take out of the oven and leave to harden for about 5 minute before trying them (otherwise they will fall apart!). These are great warm, and they also store well, if they don't all get eaten straight away!
Notes
Store in an airtight container up to a week. In order to keep them their softest, tuck a slice of white sandwich bread inside the airtight container. It will keep your cookies soft since the moisture in the bread will leach out into the cookies.
For long-term storage, your best bet is to freeze cookies.
Ingredients
- 120g unsalted butter in room temperature (if you need to soften your butter, place it in the microwave for 10-15 seconds)
- 200g brown sugar
- 1 large egg
- 180g all purpose flour
- 1 tsp baking powder
- pinch of salt
- 40g cocoa powder
- 9 white chocolate praline (for best results) OR white chocolate chips
Instructions
Prepare an oven tray with baking paper. Preheat the oven to 175°C.
Place the white chocolate praline (or the white chocolate chips) in the freezer.
Using a stand mixer with the dough hook (or hand mixer), cream the butter (120g), brown sugar (200g) and egg (1). Once creamed, sift in the flour (180g) and salt (pinch), then the baking powder (1 tsp) and cocoa powder (40g).
Roll the dough into large balls, leaving a quarter of the dough mixture in the bowl. Take the praline (or the white chocolate chips) out of the freezer, then flatten the dough balls you created, and place the white chocolate in the middle. Then cover the balls with the remaining dough and roll between the hands to create a perfect ball.
Place on the prepared baking tray with baking paper. If you want to have the real Amsterdam experience then bake for just 8-9 minutes, till the cookies are just setting - the cookies will be really gooey.
Take out of the oven and leave to harden for about 5 minute before trying them (otherwise they will fall apart!). These are great warm, and they also store well, if they don't all get eaten straight away!
Notes
Store in an airtight container up to a week. In order to keep them their softest, tuck a slice of white sandwich bread inside the airtight container. It will keep your cookies soft since the moisture in the bread will leach out into the cookies. For long-term storage, your best bet is to freeze cookies.