Crispy chocolate cookies for desserts
Votes: 1
Time: 3 hours 45 minutes
Complexity: easily
Servings: 36
Complexity: easily
Servings: 36
Nutritional value per serving:
Calories 105, total fat 5 G., saturated fats 3 G., proteins 1 G., carbohydrates 15 G., fiber 1 G., cholesterol 15 mg, sodium 44 mg, sugar 8 G.
Calories 105, total fat 5 G., saturated fats 3 G., proteins 1 G., carbohydrates 15 G., fiber 1 G., cholesterol 15 mg, sodium 44 mg, sugar 8 G.
These thin and crispy wafer-like cookies are packed with a rich chocolate flavor everyone will love. To achieve this rich flavor, melted chocolate is added to the dough in addition to cocoa powder. The cookie dough can be refrigerated for up to three days. The firmer it is, the easier it will be to roll. Work quickly to prevent it from softening.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 and 1/4 cups premium flour + extra for dusting
- 0.5 cup cocoa powder
- 1/4 teaspoon of baking soda
- 0.5 tsp fine salt
- 165 g unsalted butter, room temperature
- 1 and 1/4 cups sugar
- 1 large egg
- 0.5 tsp vanilla extract
- 90 g of semi-sweet chocolate, melt and cool slightly
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Cooking the dish according to the recipe:
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a large bowl, beat the butter with a mixer on medium speed until smooth. Add the sugar and beat until light and fluffy, scraping down the sides of the bowl occasionally, about 4 minutes. Beat in the egg and vanilla extract until fully incorporated. Add the melted chocolate and beat until smooth.
- Reduce mixer speed to medium-low and add the flour mixture in two additions, scraping down the sides of the bowl as needed. Knead until smooth. Divide the dough in half and form into two disks. Wrap in plastic wrap and refrigerate for 1 hour (can be stored for up to 3 days).
- Position oven racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). Line two baking sheets with parchment paper.When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
- Working with one disk of dough at a time, roll it out between two sheets of floured parchment paper until it's 0.3 cm thick. Cut out 5 cm diameter circles and transfer to prepared baking sheets. Gather up the scraps, re-roll, and cut out. If the dough has softened too much, refrigerate it until it firms up again.
- Bake the cookies until the tops are dry and firm, about 8 minutes. Let them cool on the baking sheets for 3-5 minutes, then transfer them to a wire rack to cool completely. Repeat with the remaining dough.
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