I made nougat the other day. I made it for my boss to sell in his cafe.
I don’t like nougat. I got so angry at it. It wouldn’t spread into the pan. It refused to be cut into pieces. It just annoyed me so much that by the end I didn’t even want to take photos of it.
So I made you these cookies instead.
Now, this is a Tim Tam.
It is a pretty iconic Australian biscuit, or cookie, in the same way Oreos are iconically American. Except as far as I know, Tim Tams are only sold here.
Tim Tams are pretty awesome. They are a little similar to an Oreo, in that they are two biscuits sandwiched together by a creme layer that’s in the middle. Except the biscuits layers in a Tim Tam are light and crumbly, and the creme is chocolate flavoured. And then the whole thing is coated in a layer of chocolate.
You can get all sorts of flavours too, but original are the best. Actually, double coated are pretty good too.
Anyway. These Cookies and Cream Cookies were a huge hit in my household, and in my mouth. So I made them with Tim Tams.
Bits of chocolate biscuit, chocolate creme and chocolate all through my cookie. What’s not to love?
TIM TAM CHUNK COOKIES
Cookie dough adapted from Nestle Toll House.
220g unsalted butter (1 cup, 2 sticks)
1 cup brown sugar
1/2 cup white sugar
2 eggs
1 tsp vanilla
2 1/4 cups plain flour
1 tsp baking soda
2 tsp salt
1 packet of Tim Tams (11 biscuits)
Preheat the oven to 180 C and line baking trays with parchment paper.
Chop each Tim Tam into 10 pieces and set aside.
Beat the butter and sugars together using an electric mixer until combined. Add the egg and vanilla and mix until incorporated.
Mix in the flour, salt and baking soda on a low speed until combined. Add the Tim Tam pieces and mix until just combined (eat some raw dough, its amazing!).
Scoop tablespoons of dough onto baking trays and bake for 9-10 minutes. Makes 36 cookies.
