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Chocolate Cookie
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
15 servings
Juliana Sabbatini
@julianasabbatini- Ingredients
- Recipe
- Would keep without salt100 g
- Brown sugar120 g
- Chocolate powder1 tablespoon
- Egg1 unit(s)
- Baking powder1 teaspoon
- Semisweet chocolate, chopped or in drops170 g
- White chocolate (do not use laka)170 g
- Milk chocolate, chopped or in drops170 g
- Wheat flour260 g
- Mix butter and brown sugar in a mixer.
- Add egg and beat.
- Add chocolate powder and beat. The mixture should look like soggy sand.
- Melt the white chocolate (break into small pieces and microwave every 30 seconds so it doesn't burn).
- Add the melted white chocolate to the dough.
- Add wheat flour and yeast. Mix little by little so you don't make a mess. Don't hit too much.
- When the dough is ready, add the chocolate to the milk and chopped semisweet or in drops to the dough. Don't hit too much. You must have the pieces.
- It's ready to roll. It will be greasy and won't stick to your hand, so you don't have to put anything on your hands. Make balls of approximately 5 cm in diameter. Do not flatten/crumple. It should be round.
- Bake in a preheated oven at 170° for approximately 10 minutes. The cookie won't go down very much and when it comes out of the oven it should still be a little soft.
- Let it cool for 10 minutes and it's ready.
- The puff pastry lasts 3 days in the fridge, or 2 months in the freezer.
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