Vanilla Chocolate Cookies
The chocolate variant of the classic cookie should be tried. The recipe is for Spoonsparrow.
Ingredients
- 100 g dark chocolate
- 140 g wheat flour type 1050
- 110 g butter
- 100 g ground hazelnuts
- 1 pinch Vanilla powder
- 30 g raw cane sugar
- 1 egg yolk
Instructions
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1.
Grate the chocolate finely. Place the flour in a bowl, cut the butter into small pieces and mix with the nuts, 50 g of chocolate, vanilla powder, sugar and egg yolk using a dough hook until well combined. Then work it by hand into a smooth dough, shape it into a ball, wrap it in a damp kitchen towel and refrigerate for 1 hour.
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2.
Line a baking sheet with parchment paper. From the dough form two rolls and cut them into 1 cm thick slices. Shape small horns between your hands and place them on the baking sheet. Bake the vanilla chocolate cookies in a preheated oven at 180 °C (convection 160 °C; gas: level 2–3) for about 12–15 minutes. Let cool.
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3.
Heat the remaining chocolate in a double boiler. Turn a small bag from parchment paper, cut a small hole at the bottom, fill it with melted chocolate and decorate the vanilla chocolate cookies with it.
