Decadent, mouth-watering cookies. You must try them.
Ingredients
Cookies:
- 60 g butter
- 200 g dark chocolate (dessert, 50% cocoa) or bittersweet (about 60% cocoa)
- 2 eggs
- 150 g sugar
- 50 g all-purpose flour
- 1/4 teaspoon baking powder
Nutty Cream:
- 125 g mascarpone
- 100 g peanut butter (or Nutella or dulce de leche)
- 4 tablespoons powdered sugar
Preparation
Cookies: Melt the butter in a saucepan over low heat. When it’s halfway melted, add 150 g of chocolate broken into pieces and melt while stirring. Remove from heat. Preheat the oven to 180 degrees Celsius. Beat eggs with sugar until fluffy (5-7 minutes). Add the melted chocolate mixture and mix until smooth. Fold in flour and baking powder, mix again. Add the remaining 50 g of chocolate chopped into pieces and chopped nuts if using. Mix and chill in the freezer for 10 minutes. Line a large baking sheet with parchment paper. Scoop spoonfuls of dough onto the baking sheet, leaving space between them. Bake for 10 minutes. Cookies should be soft in the center when removing from the oven; they will firm up as they cool.
Nutty Cream: In a bowl, combine mascarpone and peanut butter (or Nutella or dulce de leche). Beat for about 3 minutes until smooth and fluffy. If using peanut butter, add powdered sugar during beating for added sweetness. Once cookies are completely cooled, sandwich them together with the nutty cream, pairing them in twos.
