Nammilk Chocolate Cookies

Angelo is bringing his A-game with his signature Nammilk Chocolate Chip Cookies. By starting with cold, cubed butter and giving the dough time to rest, this recipe guarantees a perfectly thick, rich, and chewy cookie. Watch his process below, grab your ingredients, and let’s get baking!

‍

By:

Angelo Tilahun

Ingredients

172g white bread flour
1/2 tsp baking powder
114g cold butter
50g white sugar
124g brown sugar
1 tsp vanilla extract
1 large egg
160g milk chocolate

Directions

Weigh all ingredients and cube the cold butter.
Whisk the flour and baking powder together.
On the side, mix the butter cubes with the brown and white sugar thepaste softens.
Add your eggs and vanilla extract to the paste and whisk until smooth.
Add your flour and baking powder and fold until it forms a cookie dough.
Chop up your chocolate and set aside 50g for cookie toppings.
Mix in your chopped chocolate into the dough, cover with cling wrap, thenset in the fridge for two hours.
After the dough has rested. Portion the cookie dough into 50g balls andplace them onto a baking tray lined with a silicone mat or baking paper.
Preheat the oven to 180*C.
Use the 50g of chocolate pieces you set aside, to insert into each ball,3-4 pieces of chopped chocolate.
Bake the cookies for 12-15 minutes in the oven.
Once out of the oven, allow the cookies to rest for 15 minutes and enjoy.

The recipe should yield 12 cookies.

More Coming Soon