THE chocolate cookies They are delicious biscuits that are very easy to prepare with just a few ingredients. In all, the chocolate chip cookie making will last only 25 minutes, cooking included! They are quick, simple and good, to be customized to your liking with a few little tricks, excellent for breakfast with a cup of milk, but also for a snack accompanied by tea. They must be worked quickly with your hands and can be given the shape you prefer. In addition, the base of these biscuits can also be used as excellent chocolate shortcrust pastry, a variant of classic shortcrust pastry. The scent that will be released throughout the house while the biscuits are cooking will amaze you! Serve these fragrant chocolate biscuits for five o’clock tea, alongside a cabaret of other delicacies, such as coconut biscuits, spiced Speculoos and Piedmontese Krumiri!

Preparation

1

Pour the dark chocolate into a glass bowl. Bring a pan ¾ full of water to the heat and let it heat over a low heat. Place the glass bowl with the chocolate on the pan, so that the chocolate melts slowly in a bain-marie.

2

When the chocolate is completely melted, remove the bowl from the pan and set it aside to let it cool. In the meantime, prepare a second bowl where you will put the butter at room temperature, preferably soft.

3

Add the sugar to the butter and work with a spatula to obtain a soft consistency.

4

Add the egg to the mixture and continue to mix until completely absorbed. Add the melted chocolate.

5

Mix well with the spatula and add the flour, salt and yeast.

6

Start mixing with the help of a spatula. When the mixture begins to thicken, proceed to work it with your hands.

7

You will thus obtain a homogeneous dough, which you will have to transfer to a lightly floured work surface.

8

Use a rolling pin to roll out the dough to a thickness of 4-5 mm. Use a cookie cutter to make biscuits and transfer them to a baking tray lined with baking paper. Use the leftover dough to form other biscuits.

9

Cook the chocolate biscuits in a preheated oven in static mode at 170°C for 20 minutes. Remove from the oven and let cool before serving.

Tips and tricks

To prepare chocolate biscuits in a healthier version, you can use the type 1 or 2 flour instead of the 00 flour and replace the 80 grams of butter with 65 ml of sunflower seed oil.

You can use it Brown sugar instead of granulated sugar. Brown sugar can be raw or the mascobado variety, for a slightly caramelized flavor.

To make your chocolate biscuits even tastier, you can also add some to the dough dark chocolate chips. The drops will soften in the oven and give the “cookies” effect to your biscuits.

You can add other ingredients as you like: for example you could incorporate some toasted and chopped hazelnutsor add some grated zest from an organic orange.

To speed up the process of creating biscuits you can also detach some balls of dough and give them a slightly flattened shape with your hands.

Storing chocolate biscuits

The chocolate biscuits are stored in a food bag or in a closed tin box, up to 10 days.

You can freeze the still raw dough, wrapped in a sheet of cling film, for about 1 month. When using it, let it thaw completely.