Begin by putting the chocolate balls in the freezer for 1 hour before beginning your bake. Preheat your oven to 170 fan.

1 – Soften your butter in the microwave until softer but not melted. Add this into your mixer along with the sugar.

2 – Beat together the butter, sugar and vanilla until light and fluffy in consistency.

3 – Next add in the egg and mix well again.

4 – Now mix in the flour and bicarb. This will all start to form together into a dough. 

5 – Once it is just starting to combine into a dough you can add in the chocolate chips and mix through.

6 – Using a 56mm ice cream scoop, Pick up 1 full scoop of cookie batter.

7 – Put this on to a baking tray and press flat. Add in a chocolate ball.

8 – Now wrap the cookie dough around this ensuring there are no gaps then roll in your hands.

9 – Continue until all 12 cookies are formed with the balls inside. Freeze for 5-10 minutes 

10 – Add 4 cookies to each tray then bake for 10-12 minutes or until they are light golden in colour

They will be soft once cooked. Leave the cookies on the tray to completely cool. They will firm up slightly enough to handle..

These will keep in a tupperwear box or biscuit tin for up to 5 days. They are so yummy if you pop them in the microwave for 5-7 seconds before eating. Enjoy!