A chocolate chip, chocolate drizzled Mickey cookie is one of my favourite treats to enjoy on Main Street in Disneyland Paris. Sadly, my March 2020 trip has been cancelled but I still wanted to enjoy a little bit of Disney magic. So I recreated this delicious cookie.
For this recipe, I’ve used my no spread cookie dough which really helps the biscuit keep it’s distinctive shape.
I followed the steps exactly up until step 5, where by I mixed in 80g chopped chocolate (you can also use chocolate chips but we didn’t have any in!). The rest of the steps are then the same. Turn the dough out onto a surface dusted with flour, wrap well in cling film for 30 minutes and then, once chilled, roll out the dough and cut into your desired shapes. As I was replicating the Mickey cookie design, I used a Mickey cookie cutter. You can find the cutter I used here.
I then chilled the cut out shapes on the baking tay for 30 minutes. Then baked at 180C (fan assisted) for 12-15 minutes or until the edges start to brown.
Once cooled, I melted 150g chocolate and mixed in 1 tablespoon coconut oil. This made the chocolate a love consistency for dipping. I then dipped the top of the cookie (the ears) into the chocolate and laid on a cooling rack over a sheet of greaseproof paper. I then used a tablespoon to drizzle chocolate onto the rest of the cookie. Thus replicating the design!
Once the chocolate is set, these cookies are ready to eat! Stored in an airtight container, they will last for 2 weeks.
If you’d like to see another Disneyland Paris inspired bake, check out my blog post for decorated Mickey & Minnie Cookies here.
For more information on how to decorate your cake and go from home bake to showstopper, check out my list of latest online cake decorating courses here.
If you want to turn your baking hobby into a career, check out my book Cakes, Bakes & Business for everything you need to know about running a successful baking business, including pricing, marketing, insurance and much more!