Ingredients
Equipment
Method
Cream Cheese Centre
- Place the silicon mould onto a baking tray and keep aside. Put all ingredients into a mixing bowl and combine until smooth and lump free.
- Transfer mix to a piping bag, cut the tip and pipe into the silicon mould cavities. Level by tapping on the counter or with a palate knife and transfer to the freeze to freeze overnight.1
Cookie Dough
- Into a mixing bowl sift flour, baking powder and baking soda.
- Into a stand mixer bowl add softened butter, light brown sugar, caster sugar and vanilla paste. Cream together on a medium-high speed scraping down every so often until light pale and fluffy.
- Scrape down the bowl and add in the egg, mix on a medium speed until the egg has completely incorporated.
- Scrape down the bowl, add sifted flour, baking powder, baking soda, red food colour and salt in ⅓ increments on a low speed until all combined. Add in the white chocolate chips and mix on low until evenly dispersed, about 30 seconds.
- Lightly flour the work surface, divide the dough into 50g portions and roll into a ball and flatten in the palm of your hands. Layout on the work surface. Line a tray with greaseproof paper.2
- Working fast, remove the cream cheese centres from the mould and wrap in the cookie dough and seal the centres as best as you can. Place in a single layer onto the lined baking tray and into the freezer for an hour.3
- Preheat the oven to 160℃ (320℉). Line baking trays with greaseproof paper (parchment).
- Space out the cookie dough onto a baking tray and into the oven for 12-15 minutes. Remove from the oven, with a cookie cutter reshape to get a perfectly round cookie, leave to cool for 30 minutes before handling.
Notes
- Due to the raw fat and sugar content the centre may not freeze solid. It is important to mix the batter thoroughly so the sugar and flour dissolve and disperse evenly. If the centres are soft don't worry they will still demould, just be gentle with it.
- I know this sounds counter intuitive, but it is more to get and even spread when flattening. The balls don't have to be perfectly round.
- Try your best to seal the cream cheese centres into the cookie dough, a few fine cracks will be fine but larger crack may result in the centres leaking during the bake. Either way they will still taste amazing!