Breakfast Ideas: Chocolate Butter Cookies

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

We are used to spreading chocolate paste on toast, making candy out of it, or eating straight out of the can, but we suggest you turn off the beaten path and use the paste as a cookie filler. Chocolate chip cookies, of course. The result is a compact analogue of fondant, which is also faster and easier to cook, can be stored in the freezer, and resembles a mix of cookies and brownies in texture and taste.

After measuring all the required ingredients, place each dessert spoon of chocolate paste on the parchment and place in the freezer while the dough is being prepared.

The process of making this cookie is similar to kneading a biscuit dough. First, sift and thoroughly stir the flour with soda, starch and a pinch of salt with a whisk. Beat the soft butter with two types of sugar separately at the maximum speed of the mixer for about two minutes to get a white airy cream.

Add cocoa and an egg to the butter, repeat the beating and combine the butter mixture with flour. It turns out a sticky dough, before you start forming it, it is advisable to grease your hands with a drop of vegetable oil.

Measure out portions of dough that are approximately equal in volume to a quarter of a glass. Roll each portion into a ball and spread the lumps of dough on the parchment, about 5 cm apart. Place frozen chocolate paste in the center of each ball and press lightly into it. Gather the edges of the dough on top to cover the pasta. Sprinkle the cookies with a pinch of coarse salt.

Now to what makes this recipe perfect for breakfast - freezing. Place the cookie sheet in the freezer for an hour (minimum) or overnight. In the morning, all that remains is to place the cookies in an oven preheated to 180 degrees for 15-18 minutes.

Allow the liver to cool for 10-15 minutes before tasting.

Ingredients:

• 1 ½ cups (180 g) flour
• 1 ½ teaspoon (5 g) starch
• ½ teaspoon (3.5 g) baking soda
• ¼ cup (50 g) white sugar;
• ⅛ cup (25 g) brown sugar
• ½ cup (60 g) cocoa powder
• 1 egg;
• 110 g butter;
• a pinch of salt;
• 6 dessert spoons of chocolate paste.

Preparation

1. Place the portions of the chocolate paste on the parchment and place in the freezer.
2. Sift and mix together the flour, baking soda, starch and salt.
3. Whisk soft butter with white and brown sugar into fluffy white cream (at least 2 minutes).
4. Add the egg and cocoa to the buttercream. Whisk again until smooth.
5. Combine dry ingredients with oil mixture.
6. Roll the portions of dough (about ¼ cup) into balls with oiled hands. Spread the balls out on the parchment, place the frozen chocolate paste on top, press lightly and gather the edges of the dough together.
7. Sprinkle the cookies with coarse salt and leave in the freezer overnight or at least an hour.
8. Bake the cookies at 180 degrees for 15-18 minutes, then cool them down.