Actually, the Christmas season is over and most people can not see any cookies anymore. Today, a bowl of dominoes stood in our office kitchen. Apart from the fact that I do not like them anyway, that was somehow strange. Nevertheless, I come now with a cookie recipe around the corner. But before you moan in annoyance and my side - it is not about any cookies here! These are the world's best chocolate chip cookies I have ever eaten. And I ate a lot!
It all started that I got a great care package on Steph's KuLa birthday raffle.
And there they were. 5 pieces, lovingly with a pendant in a cellophane sachet: THE biscuits!
I devoured them immediately because they were just sooo delicious.
So I did not shake a long time and have the Biscuits immediately - only slightly changed - baked. Fleur de Sel I have not in the house, but I love the Mallorcan Flor de Sal.
The recipe in the blog world is already around the round, as with Steph is read, but with me they are just only arrived now. Better late than never, because the biscuits are just insane.
The chocolate scent and taste, plus a slightly sparkling salt flavor through the fine flakes - just crazy and a really strong combination.
That's why here is my little variation of Steph's recipe for home use and because not everyone comes to Valrhona-Kuvertüre or has a spoon scale. The latter is really always worth buying especially for baking. I got mine at the discount store and it weighs to the nearest 0.1 g.
Chocolate biscuits with Flor de Sal
for 2 trays
150 g of very soft butter
120 g of raw cane sugar
50 g of powdered sugar
1/2 tbsp vanilla extract
150g dark chocolate couverture
5g soda (= about 1 coated Tl)
30 g Kaka
4 g Flor de Sal or also Fleur de Sel (= about 1 coated Tl)
The butter together with the raw cane sugar, powdered sugar and vanilla extract with the hand mixer beat up creamy.
Whisk the bittersweet chocolate very finely. I almost made it into powder in the Moulinette. But a Parmesan grater does it too. Thoroughly stir in the butter.
Mix the flour, soda and cocoa and sauté twice, until well blended and finely ground.
Mix the flour mixture carefully and quickly under the butter cream and knead briefly.
Add the salt and mix.
Divide the dough into two parts and carefully with the help of a piece of cling film to two rolls of about 3 cm Roll diameter. Prepare the dough, place it on top of the cling film, beat it and then gently roll the dough roll under the hands with the foil.
Slip the foil into the foil and put in the fridge for 2 hours.
Then remove from the refrigerator and allow to reach room temperature for 15 minutes. In the meantime, preheat the oven to 180 ° C top and bottom heat.
Carefully cut the rolls into slices approx. 0.5 cm thick and place gently on two baking sheets lined with baking paper. Leave enough space, as the biscuits are still slightly separated.
Bake on the middle tray for about 8-10 minutes.Anyway, they will not last long ...
As inconspicuous as the biscuits look - you just have to try them!
And they're always suitable for any occasion anyway. With me they are now the default recipe.
Here I have a picture of a little saboteur who has boarded my photo set and curious in my Camera gelinst. Can you be angry with these eyes?