Chocolate Cookies "Day and Night"
Votes: 1
Time: 30 min.
Complexity: easily
Quantity: 24 cookies
Complexity: easily
Quantity: 24 cookies
These cookies will delight you not only with their distinct chocolate flavor but also with their attractive appearance. When decorating them with powdered sugar, you can get creative and create a variety of designs. For example, sprinkle the sugar over the slices, covering them halfway with parchment paper. The dough will be tender yet crispy.
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:
- 1/2 cup butter, room temperature
- 1/2 cup icing sugar, sifted
- 3 large egg yolks
- 1 tbsp. flour for baking and cakes
- 1/4 cup cocoa powder
- 2 tablespoons corn flour
- 1/2 tsp salt
- Powdered sugar, for sprinkling
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Cooking the dish according to the recipe:
- Beat the butter and powdered sugar until smooth. Then add the egg yolks all at once. Beat until the ingredients are well combined.
- In a separate bowl, sift together the flour, cocoa powder, cornmeal, and salt. Add this mixture to the butter mixture and mix until smooth. Form the dough into a log approximately 5 cm in diameter, wrap it in plastic wrap, and refrigerate until ready to use.
- Preheat oven to 160°C. Line 2 baking sheets with parchment paper.
- For making cookies, cut the dough into slices about 0.3 cm thick and arrange them on the prepared baking sheets. Bake for about 12 minutes, until the surface of the dough is no longer shiny. Once the cookies have cooled, dust them with powdered sugar.
- Cookies can be stored in an airtight container for up to 4 days.
Author of the recipe - Anna Olson is a pastry chef and television host.
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