Directions

To make the cookie layer

1. In a large mixing bowl, combine the sugars, salt, and butter, whisking until a smooth paste forms without any lumps. Incorporate the egg and vanilla into the mixture, beating until fully mixed and the batter is light.
2. Sift in the flour and baking soda, then carefully fold the mixture using a spatula. Be cautious not to overmix, as this may result in a cakier texture for the cookies.
3. Gently fold in the chocolate chunks and proceed to chill the dough for a minimum of 30 minutes.
4. Preheat the oven to 180°C and prepare a baking sheet by lining it with baking paper.
5. Place scoops of the dough onto the baking paper-lined baking sheet, leaving room for the cookies to spread while baking.
6. Bake for 12-15 minutes or until the edges have just begun to brown slightly.

To make the white chocolate ganache layer

1. Warm the double cream in the microwave for approximately 1 minute.
2. In a medium-sized mixing bowl, place 250g of white chocolate, then pour 200g of hot double cream over it. Allow it to rest for 1 minute.
3. Use a hand blender to blend the mixture until it achieves a smooth texture.
4. Cover the mixture and place it in the refrigerator for a minimum of 4 hours.
5. Grab from the fridge and incorporate 4 tbsp of mascarpone, 100g of double cream, and 1 tsp of vanilla paste.
6. Whisk the mixture using either a stand mixer or hand mixer until it becomes fluffy, it should take about 1 minute or less.

To assemble the sandwich

1. Once cooled, get a chocolate cookie and spread a layer of ganache on top.

2. Pour a thin layer of Scotch Bonnet Chilli Jam onto your ganache, before spreading another layer of ganache on top of the jam.

3. Place another cookie on top of the ganache, and repeat until cookie sandwich is as high as you’d like.

4. Serve immediately and enjoy!