#dessert For chocolate chip cookies, I took the dough according to Christopher Felder's recipe. The cookies were good and crumbly. For the filling, I also wanted something new. And I made the right choice. Pastes "Lotus" and "Chocketa" perfectly coped with their role. Pasta "Chocketa" was with white chocolate.
Ingredients: flour, cocoa, powdered sugar, soft butter, egg, salt, almond flour, Pasta "Lotus" and "Chocketa" or "Nutella"
Cooking method:
Whisk soft butter with powdered sugar. Add an egg. Sift flour. Mix with almond flour, salt and cocoa. Mix well and add to meat mixture. Mix quickly (do not beat) until smooth. Wrap in cling film, flatten and refrigerate for 1.5-2 hours.
Preheat the oven to 200 gr. Roll out the dough between 2 sheets of baking paper. Or you will have to dust the desktop with flour. Cut out circles with a thin glass or cookie cutter. I use a cooking ring. Put the filling on the mugs and pinch in the shape of a triangle. Put the cookie blanks on a baking sheet with baking paper and refrigerate for 10-15 minutes.
Bake for 12-15 minutes, preferably with convection (blowing). Sprinkle cooled cookies with powdered sugar.