Dark Chocolate Cookies

Ingredients

• 50 g dark chocolate
• 300 g spelt flour type 1050
• Salt
• 175 g whole cane sugar
• 1 egg
• 200 g butter
• 150 g low‑fat cream cheese (0.2% fat)
• 50 g yogurt (1.5% fat)
• 1 tsp bourbon vanilla powder
• 3 tbsp cold brewed espresso

Instructions

1. 1.

   Mix dark chocolate with spelt flour, salt and 100 g whole cane sugar; place on a work surface, press a well in the center, crack the egg into it and spread butter flakes around the well. With a knife chop all ingredients into crumbs and quickly knead by hand into a smooth dough. Form a ball, wrap in cling film and refrigerate for about 30 minutes.

2. 2.

   Roll the dough on a floured surface into a 3 cm diameter log and cut 1 cm thick slices. Place them on a parchment‑lined baking sheet and bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 10–12 minutes. Remove and cool on a wire rack.

3. 3.

   For the cream, whisk cream cheese with yogurt, bourbon vanilla and 75 g whole cane sugar until smooth, then decorate each cookie. Drop a teaspoon of espresso into the center of each cookie and use a toothpick to draw a spiral pattern in the cream.