1 x 390 g Ina Paarman’s Choc Chip Cookie Mix
125 g butter, at room temperature
1 extra large egg, at room temperature
cocoa powder for dusting
In a medium size mixing bowl, beat the butter until creamy. Add the egg and keep on beating for another minute. Don’t worry if the mixture looks curdled.
Take the chocolate chips out of the foil bag and keep on the side to melt later, to sandwich the baked cookies together.
Add the dry cookie mix to the butter mixture. Beat on slow speed to blend the ingredients together. When a crumbly mixture forms, use your hand to lightly bring everything together.
Shape the dough into a flat round disk.
Place the dough between 2 lengths of baking paper.
Roll out the dough to ± 3 mm thick. Place the dough (still between the paper) in the fridge, preferably overnight or for 4 hours.
Adjust oven rack to one slot above the middle shelf. Preheat the oven to 180°C.
Remove dough from the fridge. Loosen the top sheet and flip the dough, still on the loose paper, over. Now peel away the sheet on top. Line one large or two smaller baking trays with baking paper, reusing the paper used for rolling out the dough.
Cut out heart shapes with a cookie cutter. Gently lift the hearts onto the lined baking trays.
Bake for 10 – 15 minutes.
As soon as the cookies come out of the oven and are still hot, using a small heart shaped cookie cutter, cut a tiny heart in half of the cookies.
Cool completely while you melt the chocolate.
Place the choc chips into a medium mixing bowl.
Fill a smaller mixing bowl with boiling water and place the chocolate bowl over the bowl with boiling water. Leave for ± 5 minutes to soften and then stir gently until melted.
Spread the solid cookies with chocolate and top each with a cut-out cookie. (See pic.)
Dust with cocoa powder.