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125 grams of butter
70 grams of muscovado sugar
150 grams of white sugar
a pinch of salt
5 grams of vanilla essence
300 grams of flour
175 grams of chocolate fondant
5 grams of baking soda
2 eggs


  1. Leave the butter at room temperature a few hours before so that it is soft. When starting to make the cookies, mix the butter with the muscovado brown sugar and the white sugar in a large bowl, also add the vanilla essence and work this mixture well.
  2. Sift the flour together with the baking soda and pour it into the bowl, add the beaten eggs and a pinch of salt and knead again. Finally, melt the chocolate in a water bath or in the microwave, trying not to exceed 45-50ΒΊ C and pour it over the cookie dough. Mix well and let sit at room temperature for about an hour.
  3. Preheat the oven to 175ΒΊ C and begin to shape the cookies. Make balls the size of a walnut, flatten them slightly and place them on a baking tray covered with a Teflon sheet or another cooking cloth, leaving a margin of separation so that they do not touch during baking.
  4. Put the tray in the oven when it is at temperature and bake for 10-15 minutes. If you leave them for about ten minutes (all depending on the size of the cookies), they will maintain a crispy heart. If you leave them for five more minutes, when they cool down, you will have crunchy cookies that are ideal for dipping in milk and enjoying their texture.

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