Chocolate Cookies
Procedure
Ingredients · Servings 8
- Chocolate spreadable cream
- Egg
- 150 g brown sugar
- 125 g Butter (at room temperature)
- 250 g 00 flour
- 1 pinch salt
- 2 teaspoons Bicarbonate of soda
- 180 g Chocolate chips
Method · 20 min
- In a bowl, combine the egg and sugar and whisk until combined. Add the butter, which should be at room temperature and soft, and ama...
- In a bowl, combine the egg and sugar and whisk until combined. Add the butter, which should be at room temperature and soft, and ama...
- In a bowl, combine the egg and sugar and whisk until combined. Add the butter, which should be at room temperature and soft, and ama...
- In a bowl, combine the egg and sugar and whisk until combined. Add the butter, which should be at room temperature and soft, and ama...
- In a bowl, combine the egg and sugar and whisk until combined. Add the butter, which should be at room temperature and soft, and ama...
- In a bowl, combine the egg and sugar and whisk until combined. Add the butter, which should be at room temperature and soft, and ama...
In a bowl, combine the egg and sugar and whisk. Add the butter, which should be at room temperature and soft, and whisk vigorously again.
Add the flour, a pinch of salt, and the baking soda and mix. Add the chocolate and mix again.
Form all the balls, place them on baking paper, flatten them slightly with your fingers, and add more chocolate chips on top.
For the fondant heart, simply take a ball of dough, make a well in the center with your fingers and add a disk of chocolate spread previously frozen in the freezer and seal the biscuit well by closing it on itself.
Bake at 180 degrees for 13-15 minutes in a preheated oven.
Serve warm with hot chocolate.
