serves
8-10
prep
15 minutes
cook
20 minutes
difficulty
Mid
serves
8-10
people
preparation
15
minutes
cooking
20
minutes
difficulty
Mid
level
Stream free On Demand
The Cook Up with Adam Liaw
series • cooking
PG
series • cooking
PG
Ingredients
- 200 g butter, softened
- 180 g brown sugar
- 80 g caster sugar
- 1 large egg, room temperature
- 250 g self-raising flour
- 200 g plain flour
- A pinch salt
- 1 tsp baking powder
- 200 g white chocolate chips
- 160 g cream cheese, chilled, cut into 20 g squares
For the cinnamon paste
- 40 g butter, softened
- 60 g brown sugar
- 4 tsp ground cinnamon
Makes 8 – 10 large cookies
Chilling time: 3 hours
Resting time: 10-15 minutes
Instructions
- To make the cinnamon paste, combine the ingredients in a small bowl.
- Place the butter into a stand mixer bowl with the paddle attachment fitted. Cream on medium speed for 2 minutes, then add the sugars and beat for a further 3-5 minutes, continually scraping down the sides of the bowl to mix evenly. Reduce the mixing to low speed, then add the egg, followed by the dry ingredients and chocolate chips, mixing until just combined (do not overmix!).
- Divide the cookie dough into 8-10 cookie balls (130 g each), then mould each ball into a bird’s nest shape and press a cream cheese square into the centre. Spoon over 10 g cinnamon paste, then wrap the dough around the filling to cover. Repeat until all the cookies are filled, then refrigerate for 3 hours before baking.
- When ready to bake, preheat the oven to 180°C and line a baking tray with baking paper. Place cookie dough balls onto the tray at least 2 cm apart and bake for 16–18 minutes until golden on top.
- Allow to cool for 10–15 minutes, then serve.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
The Cook Up with Adam Liaw
