Cookies
• RedMan Unsalted Butter (melted) | 68328 | 85g
• RedMan Brown Sugar | 1405 | 100g
• RedMan Fine Sugar | 1416 | 30g
• RedMan Vanilla Essence | 67722 | 4g
• Eggs | 12088 | 100g
• RedMan Plain Flour | 1242 | 250g
• RedMan Cocoa Powder | 66036 | 8g
• RedMan Charcoal Powder | 62172 | 6g
• RedMan Baking Powder | 62606 | 2g
• RedMan Baking Soda | 62713 | 2g
• Himalayan Pink Sea Salt | 64653 | 1g
• Bakeway Bitter Chocolate | 14769 | 100g
• RedMan California Walnut Pieces | 12456 | 40g
• Lotus Smooth Biscoff Spread | 105414 | 100g

**Method**
1. Pipe the biscoff jam in 12g each and keep in the freezer.
2. Melt the butter, add in brown sugar, white sugar, and vanilla essence, and mix well.
3. Add in the flour, cocoa powder, charcoal powder, baking powder, soda, salt, and mix well.
4. Once it reaches the crumble texture, add in the egg yolk and eggs.
5. Add in the walnut and dark chocolate.
6. Cover with another scoop of dough, keep in the chiller for 30 minutes.
7. Bake at 180°C for 18 minutes and let it cool down before serving.