What to do:
- Wisk 280g flour, 1tbsp baking soda, 1 ½ tsp corn starch and ½ tsp salt into a bowl
- In another bowl, whisk 170g unsalted butter, 150g brown sugar and 100g granulated sugar until no lumps remain. Whisk in 1 large egg, 1 egg yolk and 2 tsp vanilla extract.
- Pour the wet mixture into dry ingredients and mix until dough like texture is created. Fold in 225g chocolate chips
- Cover the dough tightly and refrigerate for 2-3 hours + (or up to 3 days)
- When baking, allow the dough to soften for 10 minutes, roll into ball shapes and bake for 12-13 minutes (until the edges are lightly browned)- this recipe will make 20 medium/large cookies
- While allowing cookies to cool, melt (your favourite) chocolate to top the cookies
- Dip each cookie in the bowl on melted chocolate and cover half
- Top each cookie with a Lees’ mini snowball and edible decorations if you would like, leave in the fridge to cool- Enjoy!
