These chocolate cookies hide a delicious melted chocolate spread inside. Will they make a mess? Possibly. Will they disappear quickly? Absolutely.
By IN COLLABORATION WITH SUGAT The perfect chocolate cookies(photo credit: NIMROD SAUNDERS)
Self-raising flour, an egg, and chocolate—this is all that renowned chef Ruby Michaeli's amazing recipe requires. What’s the trick? The chocolate spread goes into the freezer until it becomes a hard lump, wrapped in a quick-prep dough, creating a surprise-filled ball.
Once baked, it flattens into a perfect, gooey cookie that conceals warm melted chocolate spread inside. Even if the cookie is eaten the next day, it remains perfect, though it likely won’t last that long.
Ingredients:
For the filling:
8 heaping teaspoons of your favorite chocolate spread
For the cookies:
200 grams of your favorite chocolate spread
1 large egg
125 grams self-raising flour (one cup is 140 grams, so slightly less than a cup)
The perfect chocolate cookies (credit: NIMROD SAUNDERS)Instructions:
1. Place 8 heaping teaspoons of chocolate spread on a baking sheet lined with parchment paper, leaving space between them, and immediately put them in the freezer.
2. In a bowl, mix the chocolate spread and the egg until smooth.
3. Add the flour and knead until you have a uniform dough. Wrap the dough ball in plastic wrap and refrigerate for 30 minutes.
4. Preheat the oven to 180°C (356°F) in turbo mode.
5. Remove the dough from the refrigerator and divide it into 8 equal balls—be sure to weigh the dough ball and divide accordingly.
6. Take the chocolate spread out of the freezer, roll a ball of dough with your hands, place the frozen chocolate spread in the center, and form a closed ball that encloses the chocolate. Arrange the balls with space in between on the baking sheet.
7. Place the tray in the oven for exactly 10 minutes. Remove from the oven and let the cookies cool for 10 minutes.If you didn’t finish the cookies right away (unlikely), store them in an airtight container.
