Toffee nut filling hidden in a double chocolate cookie! Try the recipe!
Ingredients
- Brown sugar – 120 g
- Milk chocolate – 100 g
- Egg – 1 piece
- Cocoa powder – 40 g
- Butter – 150 g
- Baking soda – 1 teaspoon
- Wheat flour – 200 g
- Toffee filling – 560 g
Preparation
Step 1: Combine the Cookie Ingredients Combine the cookie ingredients.
In a bowl, mix all the dry ingredients (flour, sugar, baking soda, cocoa powder, finely chopped chocolate). Add diced butter and egg. Knead until all ingredients are well combined (if they do not want to combine, add 1-2 tablespoons of cold water). Divide the dough into 2 parts in proportions of ⅔ and ⅓.
Step 2: Pipe the Toffee Filling onto the Cookies Pipe the toffee filling onto the cookies.
Divide the larger portion of dough into 16 pieces. Form a ball in your hands, then flatten it firmly on a baking tray lined with parchment paper (diameter about 6-7 cm). Place a maximum of 8 cookies on a standard baking tray, keeping spaces between them. Using a pastry bag or a plastic bag with a cut corner, pipe the toffee filling onto the cookies (diameter of the circle about 2.5 cm).
Step 3: Arrange the Second Layer of Cookie Dough Arrange the second layer of cookie dough.
Divide the remaining dough into 16 pieces and form balls in your hands again, then flatten them. Gently place them on top of the toffee filling and press the edges of the dough to the bottom layer so that the entire top circle is attached to the bottom one. Bake the cookies in an oven preheated to 185°C for 12 minutes.
