Chocolate Cookies
Crispy, soft Grand Cru chocolate cookie. Experience the simple confectionery with refined Grand Cru Chocolinis.
Ingredients
Chocolate cookies light
170
g
Butter soft
115
g
Muscovado sugar light
115
g
Sugar
4
g
Fleur de Sel
1
Piece(s)
Vanilla pod
70
g
Eggs
260
g
White flour
12
g
Baking powder
Chocolate cookies dark
120
g
Butter soft
90
g
Muscovado sugar light
120
g
Sugar
120
g
Eggs
70
g
White flour
6
g
Baking powder
Preparation
Cookie dough light with Chocolini
1. Whip the butter, sugars, fleur de sel and scraped vanilla until creamy.
2. Slowly add the eggs.
3. Sieve the flour and baking powder together and mix into the mixture with the Chocolinis.
4. Chill the dough.
5. Roll out the dough to 10mm, cut out a 9cm diameter (approx. 70g) and place on a baking tray lined with silicone paper.
6. Bake at 160° fan oven for approx. 12-14 minutes.
After baking, sprinkle the cookies with Chocolinis while still warm.
Tip!
Can be garnished with any ganache, filling or fruit.
Cookie dough dark with Chocolini
1. Melt the butter, couverture and fleur de sel together.
Beat the eggs and sugar and add.
2. Sieve the flour, baking powder and cocoa powder together and mix in with the Chocolinis.
Chill the dough.
3. Roll out the dough to 10mm, cut out a 9cm diameter (approx. 70g) and place on a baking tray lined with silicone paper.
4. Bake at 160° fan oven for approx. 12-14 minutes.
After baking, sprinkle the cookies with Chocolinis while still warm.
Tip!
Can be decorated as desired with ganache, filling or fruit and nuts.
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