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Cookies Ultra chocolate

Updated: May 18



Ganache:

63g cream

27g milk

65g dark chocolate 64%

25g butter

12g inverted sugar


-Heat the cream, milk and invert sugar until boiling, then pour over the chocolate, add the butter, then mix with a hand blender. Pour into silicone molds (12g per mold) smaller than the circles you will use to bake the cookies. Once freeze , pass them in flour just before putting them inside your cookies.




Cookies dought:

125g butter

25g peanut butter

70g raw cane sugar

38g whole eggs

125g flour

6g baking powder

55g milk chocolate 50%

40g dark chocolate 68%

30g blond chocolate or white chocolate


-Cream the butter with the brown sugar and the peanut paste, add the eggs and mix lightly, then add the flour previously mixed with the baking powder, mix. Add the 3 kinds of chocolate in small pieces and mix.

Add one part of the cookie dough in a buttered circle, then add the frozen ganache and cover with another part of the cookie dough.

For my part, I used the 6cm "exoglass" ring from @matferbourgeat and I put a total of 50g of cookie dough.

Bake the cookies at 160 ° C 22min. Then remove the ring, add a chocolate drops and a little fleur de sel. It's ready to taste !!!!


Do not hesitate to reproduce the recipe, and share it on your social networks by tagging @ sweetsconsulting.off with the hashtag #lifeissweet


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