Cookies with chocolate filling à la fondant

These cookies with chocolate filling are a compact analogue of fondant. It is much easier to prepare and resembles a mix of cookies and brownies.

• Recipe author: Daria Polukarova
• After preparation, you will receive 6 servings
• Cooking time: 15 minutes
• Prep time: 75 minutes
• Total recipe preparation time: 90 minutes

Ingredients

• Chocolate spread 6 tbsp spoons
• Flour 1½ cups
• Soda ½ tsp spoons
• Starch 1½ tsp spoons
• Salt 1 pinch
• Butter 110 g
• White sugar ¼ cup
• Brown sugar ⅛ cup
• Egg 1 piece
• Cocoa powder ½ cup
• Vegetable oil 1 tsp the spoon

Cooking method

• Place each spoonful of chocolate paste on top of the parchment and place in the freezer. In the meantime, get busy making the dough.

  

• Sift and whisk the flour with baking soda, starch and a pinch of salt.

• Whisk the two types of sugar in the soft butter separately at maximum mixer speed. After about two minutes, you will have a white airy cream.

  

• Add cocoa and egg to butter, beat. Then combine the oil mixture with the flour mixture. You will get a sticky dough, before you start forming it, it is advisable to grease your hands with a drop of vegetable oil.

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• Measure out portions of dough that are approximately equal in volume to a quarter of a glass. Roll each portion into a ball and place the lumps on the parchment, about 5 cm apart.

• Place frozen chocolate paste in the center of each ball and press lightly into it. Gather the edges of the dough on top to cover the pasta. Sprinkle the cookies with a pinch of coarse salt.

• Place the cookie sheet in the freezer for at least an hour or overnight. In the morning, all that remains is to place the blanks in an oven preheated to 180 degrees for 15-18 minutes.

• Allow the liver to cool for 10-15 minutes before tasting.

  

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