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Preparation
45 minutes
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Cooking
1 hour
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Difficulty
Easy
The cute chocolate cream cookies always attract the attention of those who enjoy them with their eye-catching brown color, the richness of butter, just the right amount of crunch, and a hint of bitterness from chocolate. Today, Tastetutorial.com will bring you an extremely appealing recipe for baked goods cookies, so roll up your sleeves and get cooking right away!
Ingredients for Chocolate Cream Cookies For 6 people
Cake flour 75 gr Dark chocolate 60 gr (optional type) Cocoa powder 7 gr Unsalted butter 80 gr Heavy cream 18 gr Egg yolk 15 gr Powdered sugar 37 gr
What is cake flour?
- Cake flour, often referred to as type 8 flour, is made from finely ground soft wheat, has a high starch content, and a very low protein content, about 7 – 8.5%. To the naked eye, the flour is always fine and has tiny granules.
- Cake flour is commonly used to make light, soft, and fluffy cakes such as chiffon, sponge cake, roll cake, cupcake, or various types of Taiwanese and Japanese chiffon cakes…
Distinguishing cocoa powder and chocolate powder
- Cocoa powder is the powder that is ground from chocolate liquor after the liquid is extracted, and cocoa butter has been removed. Chocolate powder, on the other hand, is a mixture of cocoa powder and cocoa butter, blended with sugar and milk.
- Natural cocoa powder is light brown in color, while chocolate powder consists of three types: dark, white, and brown chocolate powder.
- Unprocessed cocoa powder has a characteristic bitter taste with a slight sourness, while chocolate powder has varying degrees of sweetness and bitterness depending on the ratio of sugar and milk.
Tools needed:
How to make chocolate cream cookies
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Mix the butter and egg mixture
You put 40g of unsalted butter in a bowl and let it sit at room temperature for 1 hour; when the butter is softened, use a flat whisk or spoon to press and mash the butter.
Next, add 37g of powdered sugar and mix well. Then add 15g of egg yolk and mix until the mixture is smooth and well combined.
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Mix chocolate flour mixture
You take a sieve and sift 75gr of cake flour and 7gr of cocoa powder into the butter and egg mixture and mix well by hand. When the dough sticks together, use your hands to knead it into a smooth, non-sticky dough.
Place the dough on a sheet of parchment paper and take another sheet to cover it so that when rolling the dough, it does not stick to the rolling pin.
Tip: Sifting the flour will help mix it more finely, and the cookie dough will not clump.
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Rolling dough and shaping
Initially, we will use a rolling pin to roll and gently push to flatten the dough, instead of pushing in one direction slowly from bottom to top, we should push in multiple directions to achieve a more even flatness.
When the dough is rolled to a thickness of 0.5cm, cut off the excess parchment paper and place the dough in the freezer for 1 hour. After one hour, take the dough out and use a round cutter to cut the dough into pieces.
Tip: The cookies should be kept cold so that when baking they do not puff up and look better.
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Preheat the oven to 190 degrees Celsius for 5 minutes, then place the chocolate cookie dough in to bake for 10 minutes at 180 degrees Celsius.
After baking, take the cookies out to cool.
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Make chocolate cream filling
Put 60g of dark chocolate and 18g of heavy cream into a pot and heat it in a water bath until the dark chocolate mixture melts and is completely blended.
Next, add 40g of unsalted butter and stir well until the butter melts and no lumps remain, then pour the mixture into a piping bag and place it in the refrigerator for 20 minutes. If you don’t have a piping bag, you can use a plastic bag instead.
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Pipe chocolate cream filling
After 20 minutes, take the chocolate cream out and proceed to pipe the filling. Squeeze the chocolate cream into the center of one cookie in a sufficient amount, then place another cookie on top and press to spread the cream evenly across the cookie.
Similarly, continue this process for all the remaining filling and cookies. You can refrigerate the cookies for about 1 hour before eating if you want the cream filling to be firmer.
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Product
Chocolate cream cookies have an eye-catching shape, with a crispy, fragrant crust, and when you bite into it, the soft chocolate cream filling with a delightful blend of bitter and sweet flavors is extremely appealing.
This cookie is best enjoyed with a glass of fresh milk, perfect for sipping while watching a movie, isn’t it wonderful?
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Chocolate cream cookies have a recipe that is not only simple but also has a particularly delicious flavor that will surprise you when you enjoy it. Let’s join Tastetutorial.com in the kitchen to make it right away!
