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Cookies with cocoa and chocolate flakes

Cookies with cocoa and chocolate flakes

The soft butter mixes well with the sugar, then add the beaten egg and mixed with the vanilla essence. Incorporate flour, mixed with cocoa and baking powder, then chocolate flakes.

The dough thus formed is wrapped in a food foil and placed in the freezer for about 20 minutes, then spread with a rolling pin, cut into various shapes and placed in a tray lined with baking paper, 2-3 cm apart. Place in the preheated oven and bake on medium heat for 15 minutes. Leave to cool on a flat surface

Store in tightly closed boxes.

See also the version without cocoa here.

Rub the butter with the sugar until it becomes fluffy, add the flavors, then the water and the yolks, mixing well. Sift the flour together with the baking powder and cocoa and add to the butter composition. Mix well until you get a smooth and fluffy dough. From the cookie dough I formed a 6.5 cm thick roll, which I left in the fridge until it hardened, rolling from time to time to have a cylindrical shape. Then I cut 0.6 cm thick slices and baked them for 8 minutes at 180 degrees C.

For the cream, mix the chopped chocolate with the cream and the ness and dissolve it on a steam bath until the chocolate melts. Cool and then beat until it forms peaks.

We put the ganache in the posh / bag and with a round tip we form a circle on the edge of the cookies.

Pass each cookie through the coconut, with the chocolate cream side down, to catch the coconut chocolate cream. A border is formed, like a basket, which we then fill with chicks and eggs :).

The recipe for Easter cookies was proposed by PaulaM on the culinary forum.

Fresh cookies with butter & # 8211 biscuits & # 8211 and chocolate chips

Fresh cookies with butter & # 8211 biscuits & # 8211 and chocolate chips, step by step recipe. Fresh and very tasty cookies, easy to make, the recipe with the list of ingredients per gram and detailed preparation method. Cookies with chunks of chocolate and orange peel.

Nothing is more pleasant, in winter, than a tender and tasty cookie next to your cup of coffee, hot milk or good tea. And nothing is more enjoyable for Christmas (ie also in winter) than to have in the house a selection of homemade cookies, biscuits, cookies, as you want to call them, but all made with natural ingredients and which are tastier. Below are some of my favorites.


These tender cookies with butter and the pieces of chocolate, wonderfully flavored with a splash of orange peel, are incredibly easy to make. So easy that, I think, it could be one of the cooking projects in which to involve the little ones as well. Their main quality is the taste, which is absolutely seasonal.

I invite you to discover the complete recipe in the following.

Ingredients for the recipe of nuts with cocoa and coconut cream

  • -2 eggs
  • -130 g of sugar
  • -1 sachet of vanilla sugar
  • -100 g lard
  • -100 g cocoa
  • -a half sachet of ammonium (3-4g)
  • -300 g flour
  • For the cream
  • -4 yolks
  • -75 g of sugar
  • -30 g cornstarch
  • -300 ml of milk
  • -40 g butter at room temperature
  • -1 teaspoon vanilla extract
  • -100 g coconut flakes
  • For decoration
  • -powdered sugar

Shell cookies

Method of preparation : The butter kept at room temperature is mixed together with the sugar, until it foams, then the egg, the vanilla essence is added, and it is mixed a little more. Sift flour mixed with baking powder in the composition. Mix the dough well until you get a slightly sticky dough. You can leave the dough simple, or you can add 2 teaspoons of cocoa and we will have some brown shells. Cover the dough with cling film and let it cool for about 30 minutes. Take a spoonful of the dough, form a penny and on the back of a lemon squeezing form greased with a little oil and flatten it lightly by hand until you get the shape of a shell.

Place the cookies in a tray lined with baking paper and bake in the preheated oven at 180˚ for 15 minutes, until lightly browned at the base. After baking, let the cookies cool.

Preparation of the cream. Chop the chocolate, place in a stainless steel bowl and add over the liquid cream. Melt in a bain marie and stir until the chocolate melts. After it has melted, leave it to cool, then add the mascarpone cream, mix well and put the cream in a posh with a star or jagged dulia. Take two cookies, put cream in the middle and cover with the other cookie. Continue the procedure until all the cookies are finished. Put a decorative candy in each cookie. Refrigerate the cookies for about 15 minutes to harden the cream.

Cookie recipes

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Romanian and international culinary recipes, explained step by step. We have prepared fasting recipes, preserves, cakes and cakes, simple and fast food. I have 30 years of experience in the food field and a great passion for Romanian gastronomic traditions.

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Method of preparation

Hmmm. something sweet. And don't stay in the kitchen for long. some cookies, normal..with chocolate.

Mix the eggs, sugar and butter until incorporated, add the vanilla sugar, then the starch, cocoa and sifted flour. Mix everything very well and then add the oatmeal, orange peel and chocolate flakes. The composition is left to cool for at least half an hour (you can keep the composition in the fridge for 2-3 days) and then, with the help of a teaspoon, take a ball from the composition and pass it through brown sugar. Then place them on baking paper in the tray. Bake the cookies at 180 ° C in a well-heated oven for about 10 minutes.

They are delicious, tender and chocolatey. ) only good next to a cup of tea.

How to make chocolate cookies crinkles cracked cookies recipe

I started by melting the chocolate and butter on a steam bath, in a metal bowl placed on top of a pot in which a little water boils slowly. After melting, I let the mixture cool.

Dough for chocolate crinkles cookies

In the bowl of the mixer I broke the eggs and mixed them well with the sugar, salt and vanilla until they became creamy, frothy. I poured melted chocolate and butter over them and mixed a little more. I sifted flour and baking powder directly into the bowl and mixed everything with a spatula. From now on we don't mix with the robot because we don't want the gluten network to form in the flour & # 8211 we are talking here about fragile dough! The tart dough is NOT kneaded for the same reasons.

I got a soft and creamy dough with a fantastic chocolate flavor.

The original recipe indicates a cooling time of the dough of a few hours (in the refrigerator). I improvised like this: I divided the dough into 2 and formed 2 rolls (like biscuit salami) which I wrapped in paper and baked and put in the freezer for 15 minutes! The butter hardened immediately and I could easily slice the cookies, cutting the bars into slices (16 slices of each & # 8211 first in 2, then each piece again in 2 and once again in 2).

Pleasant surprises from Aromes Noirs

The most pleasant surprise was the cocoa bean, lemon and cinnamon tea. Although initially the combination scared me, it has a very interesting taste. To make sure I didn't go crazy, I invited my neighbor over for tea. And she was delighted with the taste. I consumed it with honey, and it unsweetened. The combination seems perfect for this winter and beyond.

Raw cocoa beans are a crunchy, healthy and very tasty snack. They taste bitter, but not annoying. They can be added to morning yogurt or mixed in the hazelnut bowl when watching a movie. I admit that I have never tasted whole cocoa beans before and I was really pleasantly impressed.

The core of cocoa beans is in the form of crunchy flakes. It behaves extremely well when baked, keeping its intense taste and offering aroma. The flakes also remain just as crispy after baking.

Ingredients for the recipe of rock cakes with chocolate flakes

  • 225 g flour
  • 125 g butter
  • & frac12 teaspoon baking powder
  • 100 g brown sugar
  • 50-75 g of chocolate flakes or dried fruit
  • Peel of 1 lemon
  • 1 or
  • 50 ml milk

How do we prepare the recipe for rock cakes?

The oven is preheated to 200 degrees Celsius.

The butter must be allowed to reach room temperature, so 1-2 hours before it must be taken out of the fridge.

The flour is mixed with the baking powder and then the butter is incorporated, rubbing with your fingers until a crumb texture results. It must be spread as evenly as possible before moving on to the next step. Add the sugar, lemon peel and chocolate flakes, or, if necessary, the dried fruit and mix well.

You can use any type of dried fruit instead of chocolate, you can make combinations, and if they are too big to be put whole (for example apricots or dates) you can simply chop them.

In the middle of the composition will form a crater in which we mix the beaten egg with the milk. Mix the dough with a fork. It will become a very soft and sticky dough, so it is advisable to work only with that fork.

We will also form the cookies with a fork. We take a piece the size of a walnut and place it in a tray on baking paper. In this way it will keep its imperfections and will be similar to a textured stone. Sprinkle some sugar on top and are ready to enter the oven.

We will keep them for 12 minutes until they brown a little at the base.

The result is about 30 pieces.

The recipe and the pictures belong to him Maria Pintean, blog contributor Good appetite, recipes with Gina Bradea.

Maria is the living proof of the fact that a young woman can not only be beautiful and smart, but also cook very well.