The best chocolate cookies for children and adults
I usually don’t like and don’t make cookies. I mean, it’s not that I don’t like them, it’s more that I would rather make something like a chocolate cake.
I don’t know what happened this time, but it did. I was thinking I would send the cookies to my nephews because they would certainly love them. I remember that every year they make these old-fashioned gingerbread cookies from my blog.
- 125 gr of butter at room temperature
- 90 gr of brown sugar
- 40 gr of regular white crystal sugar
- 1 egg
- 225 gr of flour
- 1/2 bag of dry yeast
- 5g vanilla flavour
- a pinch of salt
- 100-200 gr of dark chocolate (chopped)
- Mix flour, dry yeast, salt.
- Mix butter and sugar into a creamy structure in a separate bowl.
- Add egg and vanilla flavour. Mix well and add the mixture of flour, dry yeast, and salt together.
- Mix everything together in a compact mass, add chopped dark chocolate and leave in a fridge for 30 minutes, or even better overnight.
- Shape the cookies from the dough (not too thin so that the chocolate doesn't leak), add extra fillings described in the post, and bake at 180°C for 10-12 minutes.
- Once the cookies are done, take them out and leave them on the grill wire mesh to cool down.
But I have to admit that these are great too.
Chocolate cookies from this recipe will be made in two ways. That is 2,3 or 3 ways more precisely. The first ones are with chocolate, the second ones are with extra chocolate, and the third ones are with caramel cream and apple puree.
Everything from the same dough, but different flavours.
The most important thing is that the chocolate cookies melt in your mouth.
The basic dough is very simple to prepare. Mix all the ingredients in one bowl and into a compact mass. The ingredients are butter, sugar, eggs, flour, yeast, vanilla, chocolate, and salt. You don’t even have to mix and knead the dough too much.
The TIPS for these chocolate cookies is that the dough is much tastier if it sits in the fridge for one night before baking. This is just the right amount of time to mix all the flavours together.
But, if you are impatient, you can bake them after 30 minutes in the fridge.
Filling for chocolate cookies
Take 100-200 gr of quality dark chocolate and cut it into smaller pieces. Mix them with your hands into the basic mixture and just shape and bake.
2. Extra chocolate
Remember this cake and chocolate topping.
I have to highlight once again that this chocolate topping is EXTRA EXTRA GREAT. I don’t think I have better words to describe it.
I took the chocolate topping, put it into a ball-shaped mould and froze it. Once I spread the basic dough, I put the frozen chocolate balls into it. I shaped the cookies, that is protected the chocolate with the dough and then baked.
If you are too lazy to make this chocolate topping, then it’s a real shame. You can also use Nutella, euro cream, peanut butter, pistachio butter or anything else with a similar texture.
In fact, it’s better if you freeze it before, but you don’t have to do that.
3. Caramel cream and apple puree
I made the caramel cream by melting the powdered sugar in a Teflon pan without mixing. Then, I added the heated sweet cream, mix it, and left it until the boiling point. Then, I left it aside to cool down. In the meantime, I took one egg and separated the egg yolks from egg whites and mixed every part separately with 10-15 gr of sugar. Once the caramel cooled down, I gradually added both egg mixtures.
I can’t even begin to describe what a fluffy caramel cream that was!
I made the apple puree from some half-dry apples, which were only good for puree and nothing else. I also put a bit of sugar because I don’t like it too sweet, cut and clean apples and half an orange juice. I cooked it until I got the puree. Nothing else, it was pretty simple. There are no measures, you can make as much as you want, and sweeten to your taste.
In this option, I froze the apple puree in a praline mould. Then, in the sphere-shaped mould (ball, circle, cube etc.) I put the caramel cream and frozen apple puree and froze everything together.
I know, now you’ll tell me that this is complicated and it takes time. But it’s not, believe me… it doesn’t even take that much work. And if you make larger quantities you can use all of that for other cookies, too.
That’s what I actually did. These are my remains from other cookies that ended up in these chocolate cookies.
I filled the basic dough with caramel cream and apple puree. And then I just baked it.
You have a couple of options. You can put peanut butter together with crushed chocolate, too. You don’t have to freeze the filling if you don’t want to. But it’s much easier to shape with frozen filling. You can also put some forest fruit jam together with chocolate or plum jam, for example.
Let your imagination run wild, because when you have a good basis, and that’s this basic chocolate cookie mixture, all the additional things you put in it is just right.
I will just tell you that after these chocolate cookies I got addicted to cookies like these, so I made more variants which I will post in the future.
And my kids said I sent them too little even though the whole batch was just for them 🙂