Jumbo chocolate sandwich cookies

You’ll need

180g flour
70g chocolate pudding powder
30g cane sugar
a pinch of salt
180g margarine (room temperature)
1 tsp vanilla extract
130g dark chocolate
200g full fat cream
40g honey
1 tsp sea salt


Make the filling: add 30g of cream, honey & sea salt to a small saucepan. Turn on the heat to medium, then let it bubble until golden & caramelised (10 minutes). Stir in chocolate until melted. Let it cool down in the freezer while you make the dough.

Preheat the oven to 180°C. In a large bowl, combine flour, pudding powder, cane sugar & salt. Add margarine and vanilla and mix until it comes together.

Using an ice cream scoop, scoop 10 balls of the dough onto a baking sheet lined with parchment paper. Sprinkle with sea salt, then bake for 12 minutes and let them cool down to room temperature.

Spoon 1 tbsp of the filling evenly on the flat side of a cookie. Top with another cookie and smoothen the edges. Repeat for all remaining cookies.

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