How To make Chocolate Chip Sensation
16 oz chocolate chip cookie dough
8 oz cream cheese, softened
1/3 cup sugar
1 pint half and half
1 package instant chocolate pudding (3.9 oz)
1/4 cup nuts, chopped
Preheat oven to 375. Roll cokie dough into a ball and flatten. Dip dough and pizza roller in flour and roll cookie out into a 13-inch circle on 15-inch Baking Stone. Bake cookie for 12-15 minutes or until browned. Let cool 10 minutes. Fun serrated Bread Knife or spatula under crust to loosen from stone. Cool completely. Combine cream cheese and sugar; set aside.
In Batter Bowl combine half and half and instant pudding with the 10-inch whisk. Let set until firm, about 5 minutes. Spread cream chees mixture on thoroughly cooled cookie base. Layer pudding mixture over cream chees layer. Chop nuts with the food chopper and sprinkle over cookie. Chill until served. Cut with Pizza Cutter.
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For 12 x 100g Cookies
Preheat oven to 180C (fan assisted)
190g COLD unsalted butter
125g Nutella
135g Caster Sugar
135g Soft Brown Sugar
150g Milk Choc Chips
150g Dark Choc Chips
40g Roasted hazelnuts
355g Plain Flour
60g Cocoa Powder
1.5 tsp Baking Powder
1 tsp Salt
2 Eggs
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INGREDIENTS
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Whipping cream - 1/2 cup
Dark chocolate - 1/4 cup
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