Double Decker Cookies

• 1-1/2 cup All-purpose Flour
• 1/2 cups Bread Flour
• 2 teaspoons Cornstarch
• 1 teaspoon Baking Soda
• 4 bars Cadbury Double Deckers, 60 Gram Size, Chopped Into 1/2 Inch Pieces
• 1-1/2 stick Unsalted Butter, At Room Temperature
• 1 cup Light Brown Sugar
• 2 Eggs
• 1 teaspoon Vanilla Extract

1. No need to preheat the oven yet, this dough needs to chill for at least 6 hours. So make sure and plan ahead.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Recipe by Annie.

allpurpose, bread flour, cornstarch, baking soda, deckers, butter, light brown sugar, eggs, vanilla

Taken from tastykitchen.com/recipes/desserts/double-decker-cookies/ (may not work)