Serves 8
For the cookie:
115g unsalted butter, softened
135g soft brown sugar
1 tsp vanilla
1 egg
180g plain flour
1 tsp baking powder
150g chocolate chips
For the icing:
200g cream cheese
50g icing sugar
25g cocoa powder
To decorate:
Sprinkles
For the cookie:
115g unsalted butter, softened
135g soft brown sugar
1 tsp vanilla
1 egg
180g plain flour
1 tsp baking powder
150g chocolate chips
For the icing:
200g cream cheese
50g icing sugar
25g cocoa powder
To decorate:
Sprinkles
- Preheat the oven to 180˚C/160˚C fan/gas mark 4. Line the bottom of a 20cm tin with non-stick parchment paper and grease the sides.
- In a large bowl, beat together the butter and brown sugar until light and fluffy. Add the vanilla.
- Beat in the egg until combined.
- Add in the flour, baking powder and chocolate chips. Mix until just combined.
- Transfer the mixture into the prepared tin and press it in, making an even layer.
- Bake for 15-20 minutes or until golden brown. Leave to cool completely.
- To make the icing, combine the cream cheese, icing sugar and cocoa in a bowl and beat together until smooth. Spoon into a piping bag with a star nozzle.
- Pipe swirls of the icing around the outer edges of the cooled cookies. Decorate with sprinkles and serve.
Note: Chopped chocolate can be used as an alternative to chocolate chips, if you wish.
Per Serving: 478kcals, 27.1g fat (17.2g saturated), 53.9g carbs (32.5g sugars), 7g protein, 2.2g fibre, 0.186g sodium