Hot Chocolate Cookies by @aliterdulcia

≈ 50 min

24 servings

🍫

110 g

Dark chocolate

🥛

120 ml

Heavy cream

🧈

540 g

Butter

🍬

110 g

Sugar

🥚

1.5

Egg

🍦

11 ml

Vanilla

🧂

5.5 g + 0.73 tsp

Salt

🍬

220 g

Brown sugar

🥚

4.4

Egg yolks

🌾

410 g

Flour

🍫

66 g

Cocoa powder

🫙

4.4 g

Baking powder

  1. Place
    • dark chocolate
    • heavy whipping cream
    • butter

    Place 75 g dark chocolate, 80 ml heavy whipping cream, and 30 g butter in the mixing bowl. Heat gently, stirring, until the chocolate melts into a smooth cream.

  2. Add
    • large egg
    • granulated sugar
    • Heavy cream

    Add 1 large egg and 75 g granulated sugar to the warm chocolate cream. Stir until it thickens slightly without boiling.

  3. Transfer
    • Heavy cream

    Transfer the chocolate cream to a bowl and let it cool completely until thick enough to fill the cookies.

  4. Preheat

    Preheat the oven to 180°C / 350°F. Line the baking sheet with parchment paper.

  5. Beat
    • butter
    • brown sugar
    • large egg yolk

    Beat 170 g softened butter with 150 g brown sugar until creamy and uniform. Mix in 3 large egg yolks and 1 teaspoon vanilla extract.

  6. Add
    • all-purpose flour
    • unsweetened cocoa powder
    • Salt

    Add 280 g all-purpose flour, 45 g unsweetened cocoa powder, 3/4 teaspoon baking powder, and 1/2 teaspoon salt. Mix only until a homogeneous chocolate dough forms.

  7. Roll
    • granulated sugar for coating

    Portion the dough into 40 g balls. Roll each ball in the granulated sugar for coating.

  8. Arrange

    Arrange the dough balls on the lined baking sheet. Press a deep well into the center of each ball.

  9. Fill
    • dark chocolate
    • heavy whipping cream
    • butter

    Fill each well with cooled chocolate cream. Bake the cookies for 9 to 12 minutes at 180°C / 350°F.

  10. Cool

    Cool the cookies on the baking sheet until set. Transfer them to a wire rack and let them cool completely for their creamy final texture.

Hot Chocolate Cookies by @aliterdulcia

≈ 50 min

24 servings

🍫

110 g

Dark chocolate

🥛

120 ml

Heavy cream

🧈

540 g

Butter

🍬

110 g

Sugar

🥚

1.5

Egg

🍦

11 ml

Vanilla

🧂

5.5 g + 0.73 tsp

Salt

🍬

220 g

Brown sugar

🥚

4.4

Egg yolks

🌾

410 g

Flour

🍫

66 g

Cocoa powder

🫙

4.4 g

Baking powder

Preparation Steps

  1. Step 1/10

    Place 75 g dark chocolate, 80 ml heavy whipping cream, and 30 g butter in the mixing bowl. Heat gently, stirring, until the chocolate melts into a smooth cream.

    🍫dark chocolate
    🥛heavy whipping cream
    🧈butter
    🥣mixing bowl
    🥄silicone spatula

  2. Step 2/10

    Add 1 large egg and 75 g granulated sugar to the warm chocolate cream. Stir until it thickens slightly without boiling.

    🥚large egg
    🍬granulated sugar
    🥣mixing bowl
    🥄silicone spatula

  3. Step 3/10

    Transfer the chocolate cream to a bowl and let it cool completely until thick enough to fill the cookies.

    🥣mixing bowl
    🥄silicone spatula

  4. Step 4/10

    Preheat the oven to 180°C / 350°F. Line the baking sheet with parchment paper.

    🍳baking sheet
    📜parchment paper

  5. Step 5/10

    Beat 170 g softened butter with 150 g brown sugar until creamy and uniform. Mix in 3 large egg yolks and 1 teaspoon vanilla extract.

    🧈butter
    🍬brown sugar
    🥚large egg yolk
    🍦vanilla extract
    🥣mixing bowl

  6. Step 6/10

    Add 280 g all-purpose flour, 45 g unsweetened cocoa powder, 3/4 teaspoon baking powder, and 1/2 teaspoon salt. Mix only until a homogeneous chocolate dough forms.

    🌾all-purpose flour
    🍫unsweetened cocoa powder
    🫙baking powder
    🧂salt
    🥣mixing bowl
    🥄silicone spatula

  7. Step 7/10

    Portion the dough into 40 g balls. Roll each ball in the granulated sugar for coating.

    🍬granulated sugar for coating
    🍪cookie scoop
    🥣mixing bowl

  8. Step 8/10

    Arrange the dough balls on the lined baking sheet. Press a deep well into the center of each ball.

    🍳baking sheet
    📜parchment paper

  9. Step 9/10

    Fill each well with cooled chocolate cream. Bake the cookies for 9 to 12 minutes at 180°C / 350°F.

    🍫dark chocolate
    🥛heavy whipping cream
    🧈butter
    🥚large egg
    🍬granulated sugar
    🍳baking sheet
    🥄silicone spatula

  10. Step 10/10

    Cool the cookies on the baking sheet until set. Transfer them to a wire rack and let them cool completely for their creamy final texture.

    🍳baking sheet
    ✨wire rack

Composition

Ingredients

Types

Sweets, Chocolate, Dairy, Fat, Seasonings, Sweeteners, Baking

Ingredients

Dark chocolate, Heavy cream, Butter, Sugar, Egg, Vanilla, Salt, Brown sugar, Egg yolks, Flour, Cocoa powder, Baking powder

Notes

Dark chocolate (60-80% cocoa, for the cream), Heavy cream (for the cream), Butter (for the cream), Sugar (for the cream, for rolling the dough balls, amount not given), Egg (large, room temperature, for the cream), Vanilla (for the cream, amount not given, for the cookie dough), Salt (a pinch, for the cream, for the cookie dough), Brown sugar (for the cookie dough), Egg yolks (large, for the cookie dough), Cocoa powder (pure cocoa powder)

Allergens

Milk

Dietetics

Dietary regimen

Vegetarian

Calories

265 kcal

Macro nutrients

Protein: 3g, Carbohydrates: 31g, Total sugars: 19g, Fat: 14g, Saturated fat: 8g, Fiber: 2g

Nutritional Information

Minerals

Calcium: 43mg, Iron: 2mg, Potassium: 137mg, Sodium: 116mg

Vitamins

Vitamin A: 145µg, Vitamin D: 0.4µg, Vitamin B12: 0.2µg

Preparation

Time Information

Preparation

40 minutes

Cooking

10 minutes

Overall

50 minutes

Difficulty

Level

Hard (3/4)

Steps

10 steps

Equipments

Utensils

mixing bowl, silicone spatula, cookie scoop, baking sheet, parchment paper, wire rack

Appliances

Stand mixer, Oven

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Christmas, Holiday season, Afternoon tea, Party, Gift giving

Origin

Source

Platform

instagram

Original Creator

@aliterdulcia

Origin

Cuisine

Spanish, European

Geographic

Spain, Europe

Various

Aspect

Texture

Creamy, Soft, Tender, Melt-in-the-mouth, Delicate

Flavors

Chocolatey, Rich, Sweet, Buttery, Vanilla

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Store in an airtight container,Keep away from heat and direct sunlight,Cool completely before storing), fridge : 5 days (Store in an airtight container,Separate layers with parchment paper,Bring to room temperature before serving for a softer filling), freezer : 2 months (Freeze in an airtight freezer-safe container,Separate layers with parchment paper,Thaw in the refrigerator or at room temperature)