This recipe is based on my super popular Chunky NYC Cookies, with a hot cross bun flavour profile!
Makes 12
100g cold butter, chopped into cubes (if your butter isn't cold, pop it in the freezer for 10 minutes)
120g caster sugar
150g chocolate (I used Whittakers Hot Cross Bun flavour, Blondie would also be great)
1/4 cup sprinkles or swap for chopped nuts or dried fruit or omit
2 tsp cinnamon
200g plain flour
1 tsp baking powder
1/2 tsp salt
1 egg
White chocolate or icing sugar for the crosses
This recipe works best in a stand mixer, but if you don't have one, you can use electric beaters or a wooden spoon, you will just need to be careful not to over-mix (also its really messy - trust me 😅)
Chop cold butter into cubes and place in a large bowl or bowl of your stand mixer along with sugar. Beat on medium speed for about 1 minute, you are looking for a chunky crumble-like consistency, it's very important not to cream the butter otherwise you won't get the chunky texture we're after.
Add in your chocolate and mix-ins and quickly beat again to combine.
Add in flour, baking powder and salt and quickly beat again to combine, again be careful not to mix too much!
Finally, add the egg and briefly mix to form a dough. Divide the dough into 12, each cookie should weigh about 60-70g if you'd like to use a scale. Roughly shape into a ball, but don't roll them with your warm hands, we want to maintain our rough texture here.
Place into a container and put in the freezer for 1 hour or overnight.
When ready to bake, preheat oven to 180˚C and line an oven tray with baking paper. Place the oven tray in the oven to preheat as well. When oven is up to temperature, place cookie balls onto tray and bake for 14-16 minutes, until slightly golden on top.
Melt some white chocolate or mix some icing sugar and milk into a thick paste, then drizzle over to make your crosses.
Allow to cool for 10 minutes and enjoy!
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