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Chocolate cookies

Chocolate cookies

Chocolate Chip Cookies Recipe of 19-12-2011 [Updated on 29-08-2018]

My recipe today are i chocolate cookies! Last week I was looking for inspiration on the web for a preparation of cookies that were really special, so I stumbled upon here, in the blog from which I took this recipe of super soft chocolate biscuits which was defined as one of the best chocolate biscuits in the world. Could I ever let them escape?
From the original recipe, however, I made some changes, I eliminated 10 grams of cocoa, I used the normal table salt (also halving the indicated dose) instead of that of Cervia and I prepared a Nutella ganache instead of the chocolate one.
These chocolate cookies with a delicious dimple filled with Nutella they can be served at breakfast or as a snack, perhaps accompanying them with a good aromatic tea, or they can be closed in a small bag and given as gifts. I assure you that both children and adults like them and that one leads to another! So here is the chocolate chip cookie recipe and good week to those who pass by here!

Method

How to make chocolate chip cookies

In a bowl sift flour, together with cocoa and salt.
Separately, whip the butter with the sugar until you have a soft cream, then add the yolk and cream and mix everything.
Now add the flour and cocoa mix.

Knead the dough until you get a compact dough. If necessary, add a couple of tablespoons of flour: the dough must not be too soft, but well workable.

With your hands, take many piles of dough the size of a walnut and shape to form a ball.
Roll each ball obtained in a dish in which you have put some granulated sugar.
Place the biscuits 2-3 cm apart on a baking sheet covered with parchment paper.
Sink the tip of the handle of a wooden spoon into the center of each biscuit to make a recess, but be careful not to pierce the biscuit.

Let the cookies rest in the fridge for at least half an hour, then bake them in a preheated convection oven at 175 ° C and bake for 10 minutes.
Without lifting the biscuits from the pan, and while they are still hot, redefine the grooves in the center of each biscuit by exerting light pressure again with the handle of the wooden spoon.
Heat the Nutella in a bain-marie and with the help of a teaspoon fill the recesses of the biscuits.

Let the chocolate cookies cool and serve them.

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