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⇒ sugar - 300 grams
⇒ butter- 165 grams
⇒ cocoa without sugar - 100 grams
⇒ flour - 50 grams
⇒ cereals, grind - 50 grams
⇒ soda - 1 tsp
⇒ baking powder - 1/4 tsp.
⇒ chocolate paste- 2 tbsp. l.
⇒ egg — 1 pc.
⇒ sea salt

Filling:
⇒ chocolate paste (Nutella) - 370 grams

Cooking sh biscuits with chocolate filling:

1. Heat the oven to 190 degrees Celsius. Line a baking sheet with baking paper.
2. Whisk together flour, cocoa, cereal, soda and baking powder. Beat butter with chocolate paste and sugar.
3. Beat in the egg and gradually add the dry mixture. Knead the dough until smooth.
4. Divide the dough into small balls, press them with the bottom of a glass and put them on a baking sheet (leave a decent distance between the cookies).
5. Sprinkle lightly with sea salt and place in the oven for a minute. Cool for about a minute and transfer to a wire rack to cool.
6. Now take 2 cookies and spread chocolate paste between them, press down.

chocolate chip cookie With chocolate filling ready. Enjoy your meal!

1 Flavor the sugar. Add zest (optional), put vanilla or flavoring. We bring the oil to a soft state, approximately to room temperature (I just stood for 1 hour), you can put the oil in a bowl and put this bowl in hot water, then it will "leave" faster. We mix sugar and butter, I use my hands, you can use a whisk, you can beat.

2 Beat in the egg, mixing well.

3 Add the flour to the butter and egg mixture, kneading the dough first with a whisk and then kneading with your hands. The dough should be soft, stick well from your hands, if you have less flour, stop and do not try to put all the flour into the dough. It took me 40 grams of flour. less this time. It all depends on the oil, the size of the eggs and the quality of the flour itself.

4 Gather the dough into a ball. We wrap the dough in a film or bag, put it in the refrigerator, preferably for 30 minutes -1 hour.

5 Roll out the dough, I immediately on baking paper. The dough is not rolled out too thin, I roll about 0.8 mm, almost 1 cm. The softness of the finished cookie depends on the thickness of the rolled dough, if the dough is rolled out thinly, the cookies will be hard and crunchy after it cools down. Cut out the desired shape with a cookie cutter. It could be just a circle.

6 In the middle of the figure we put a skewer, I have bamboo for barbecue.

7 Top the skewer with chocolate.

8 Cover with the second part of the dough, gently press the cookies, aligning the shape with your fingers.

9 We cover the baking sheet baking paper, lay out cookies. If desired, you can grease the blanks with yolk.

10 Bake the cookies for 10-12 minutes, until golden brown around the edges. They will brown a little around the edges, but they will remain very soft themselves, they need to lie in the air and cool a little so that they become firmer and you can transfer them from the pan. When the chocolate cools, it will “grab” the skewer well and it will not “fly out”.

These cookies are perfect with a glass of cold milk, bon appetit!)))

Lush chocolate-colored meatballs with small cracks are like a small trap for a chocoholic. Seeing them, as if under hypnosis, you will immediately stretch your hands of a weak-willed doll to one of them to try.

At this moment, miracles will begin to happen, you will be surprised that these pucks, strict in appearance, are quite soft to the touch, and if you break them, the incredible will happen - chocolate lava nut butter, as a reward for good behavior, will give you incredible emotions, a combination of textures and hundreds of tiny, as yet barely audible thoughts about what else can be added here. And you can think of a lot. I will tell you how to make them white, what will happen if you want to experiment with nut butters (and even where to buy them), or even use jams. Those who do not have time for all these tricks at all can simply add a handful of nuts, chocolate drops or pieces of toffee to the dough. I know I know, someone thought that these are not different ideas, but a list of what needs to be added right away - why not, because sometimes you can treat yourself.

They are insanely easy to make - simple ingredients, no chilling or awkward “wait 13.5 minutes until…” pauses. We threw the ingredients into the bowl, mixed, added the filling, oven and enjoy. Just while they are baking, it will be possible to brew a teapot of decent tea or pour a glass of milk. Convinced?

• Butter 82.5% - 115 g
• Sugar - 140 g
• Egg - 1 pc
• Flour - 140 g
• Baking powder - 5 g
• Cocoa powder - 40 g
• Milk
• Any nut butter

Let's start with the fact that you need to freeze the future filling so that later it does not give us trouble. For this I laid on the board cling film and posted 12 small portions nut paste. A serving is about a teaspoon with a small slide. Put the blanks in the freezer for at least half an hour.

What can be used for the filling - read below.

Whisk soft butter (115g) and sugar (140g) in one bowl.

Add one egg. I also dropped 5 grams vanilla extract. It appeared in the store and now I will add it everywhere - strong taste, bright aroma and unique sensations, only natural vanilla extract with seeds can boast of this. Beat the mixture again until smooth.

Knead the dough and look at its consistency. It should be comfortable for cookies, that is, it should roll well into balls, like plasticine. If this does not happen, you can add a little milk or vice versa flour. Here the influence will be the egg (its size) and flour (its strength).

Put it on the scales...

And divide into 12 parts. Roll each piece into a ball and lay out on the board. Take the filling out of the freezer.

Divide each ball in half, flatten the halves into medallions, and seal the filling between them.

Roll the dough with the filling back into a ball. Arrange on a baking sheet with a distance of 2-4 cm from each other. If you want the cookies to be flat, flatten the balls slightly on the baking sheet. If this is not done, the balls will still flatten out, but there will be something between a cookie and a gingerbread in terms of thickness.

Bake in an oven preheated to 180 degrees, top-bottom mode, for about 10 minutes. How to understand that the cookies are ready? Press it with your finger, it should be slightly soft. Remember that it will harden as it cools, so don't let it dry out in the oven.

Store cookies for up to 4 days in an airtight container (ideally with citrus peels).

Before serving, they can be slightly warmed in microwave oven or oven so that the filling is more liquid.

Basics

Often you may have questions about ingredients, some cooking techniques, or perhaps you are looking for basic recipes dough, creams and sauces. In order to simplify the learning process, I have a "Basics" section on my blog, which has a lot of useful information. I recommend that you familiarize yourself with it before asking questions in the comments to the recipe, it is likely that you will find the answers to your questions yourself.

Did you know that gianduia(Italian gianduia or gianduja) - chocolate paste, a third consisting of ground hazelnuts. In 1946, the Piedmontese confectioner Pietro Ferrero (the owner of the Ferrero company) developed chocolate hazelnut paste("pasta gianduja", "supercrema gianduja"), which has been sold since 1964 under the name " Nutella».