Double Decker Cookies

No need to preheat the oven yet, this dough needs to chill for at least 6 hours. So make sure and plan ahead.

Place the flours, cornstarch, baking soda and chopped Double Decker bars into a medium sized bowl and mix to combine. Leave the flour mix to one side.

Place the butter and sugar into a large bowl or the bowl of your stand mixer and beat until light and fluffy, about 2 minutes on medium-high speed. Add in the eggs and vanilla and mix until well incorporated and smooth, about 1 minute on medium-high speed.

Add in the flour mix and mix on low until a dough forms. Tip the dough into a medium sized bowl (the one you measured the flour in is fine) and cover with cling film. Place in the fridge for at least 6 hours or overnight if possible.

Once chilled, preheat the oven to 180 C/350 F and line 2-3 baking trays with parchment paper or a Silpat liner. Using a 1.5 tablespoon sized cookie scoop, place balls of dough 2 inches apart on your baking trays. I usually get 12 cookies per tray. Flatten the dough balls very slightly. Place trays in the oven for 8-9 minutes. Cookies are done when they are ever so slightly brown around the edges and still soft and underdone in the middle.

Remove trays from the oven and set them on a rack. Cool cookies on trays for at least 10 minutes before transferring to a wire rack to cool completely. Cookies will keep in an airtight container, at room temperature for 5 days.

Recipe by Annie.