Cookies and Cream (Part II)

Chocolate Spirals

1. Take one half of the remaining basic cookie dough (after half of it has been made into the chocolate cookie dough)
2. Take one half of the chocolate cookie dough.
3. Between two sheets of non-stick baking paper, separately roll each portion of dough into 30cmx40cm rectangles, to about 2-3 cm in thickness.
4. Place one layer on top of the other.
5. Trim the edges.
6. Roll up the dough in a swiss roll style.
7. Place in freezer, slice and bake as directed in Part I.

Checkerboard Cookies
Refrigerate the cookie dough at any stages where you believe the dough is too soft to handle or to be cut.

1. Take one half of the remaining basic cookie dough (after half of it has been made into the chocolate cookie dough)
2. Take one half of the chocolate cookie dough.
3. Between two sheets of non-stick baking paper, separately roll each portion of dough into a rectangle to 1cm in thickness.
4. Trim edges and place one layer on top of the other.
5. Refrigerate for about 10 mins or until dough is hard enough to handle.
6. Slice down the middle of the length of the rectangle.
7. Place the two rectangles one on top of the other, ensuring that the colours are alternately layered. (white-brown-white-brown).
8. Refrigerate for about 10 mins or until dough is hard enough to cut.
9. Remove dough from fridge and cut into four equal slices along the longer side of the rectangle.
10. Assemble cookie dough into the checkerboard effect.
11. Place in freezer, slice and bake as directed in Part I.

Double Choc Chip Cookies

1. Using the some basic chocolate biscuit dough, roll out some balls of diameter of 3cm.
   
2. Lightly, using the heels of your palm, press the dough onto a sheet of non-stick baking paper.
3. Add 5 chocolate chips on the top of the biscuit dough.
4. Bake as directed in Part I