CHOCOLATE CHIP COOKIES

YOU WILL NEED
1 pack Jane Asher Chuncky Chocolate Cookie Mix
50g (2 oz) Butter
25g (1 oz) Icing Sugar

Cooking appliances vary- uses these instructions as a guide only.

METHOD

Pre heat oven as follows:
190°C/170°C for fan assisted ovens/Gas Mark 5

TO MAKE THE COOKIES

1. Empty the sachet of cookie mix into a mixing bowl.
   
2. Add 25g/1oz softened butter. Mix the butter into the cookie mix using a fork or the back of a spoon.
   
3. Add approximately 30 ml cold water to form a soft but not sticky dough.
   
4. Divide the cookie dough into 24 equal pieces and roll into balls.
   
5. Transfer the balls of cookie dough onto a baking tray (or trays)
   ensuring there is a gap of at least 4cm between the cookies to allow room for them to spread.
   
6. Bake in the centre of the pre-heated oven for approximately 12 -15 minutes until the cookies are a light golden colour.
   
7. When the cookies are cooked, remove from the oven and allow to cool on the baking tray for a couple of minutes before transferring to a wire rack to cool completely.

TO MAKE THE FILLING

1. Melt the chocolate chips by placing the unopened sachet in a jug of very hot water. Carefully remove from the jug and transfer the melted chocolate to a bowl. Stir in the remaining 25g (1 oz) butter until melted, then stir in the icing sugar to make a smooth filling.
   
2. Divide the filling mixture between 12 of the cooled cookies and spread evenly on the cookie.
   
3. Place the remaining 12 cookies on top of the filling and gently press together so the filling is visible at the edges of the cookie.
   
4. If desired the edges of the cookie where the filling is visible can be rolled in hundreds and thousands or chocolate vermicelli.