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BAM Cake converter 
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Ingredients:
- 12 teaspoons PREMIUM chocolate spread
- 115 gr unsalted butter, room temperature
- 90 g brown sugar
- 50 g of sugar
- 1 teaspoon vanilla paste
- 1 large egg
- 140 g of plain flour
- 1/2 teaspoon baking soda
- 1 teaspoon cornflour or cornstarch
- 40 g of cocoa powder
- 1 tablespoon of milk
Instructions:
1
Line a small baking tray or plate with baking paper.
2
Make 12 piles with 12 teaspoons of PREMIUM chocolate spread, ensuring that they are a centimetre or two apart. Place them in the freezer for at least 30 minutes.
3
Prepare two baking trays and line both with baking paper.
4
Add the sugar and butter to the larger mixing bowl and beat with an electric mixer until smooth. Add the vanilla paste and egg, and mix for about a minute until smooth.
5
Sift the flour, baking soda, cornflour and cocoa into the mixture and stir to make a smooth chocolate batter. If it is a little dry, add a tablespoon of milk.
6
Preheat the oven to 180 degrees Celsius.
7
Take the piles of PREMIUM chocolate spread out of the freezer. Grab a spoonful of the cookie dough, gently flatten it and place the frozen ball of spread on top, then wrap the cookie dough around the spread to keep the spread hidden. Repeat until all the cookie dough and PREMIUM Chocolate Spread piles have been used.
8
Place the cookies in the oven and bake for about 10 minutes. Transfer to a wire rack to cool before serving.
CHOCO-TIP: the cookies go perfectly with warm milk.
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