Toffee filling hidden in a double chocolate cookie! Try out 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 dry ingredients (flour, sugar, baking soda, cocoa, finely chopped chocolate) in a bowl, add diced butter and egg. Knead until all ingredients are combined (if they don’t seem to come together, 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 the dough into 16 pieces. Shape each into a ball, then flatten it firmly on a baking sheet lined with parchment paper (diameter about 6-7 cm). Place a maximum of 8 cookies on a standard baking sheet, keeping spaces between them. Using a piping bag or a plastic bag with a corner cut off, pipe the toffee filling onto the cookies (diameter of each 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 shape each into a ball, then flatten it firmly. Gently place it 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. Bake the cookies in an oven preheated to 185°C for 12 minutes.
