Double chocolate cookies (with soft heart!)

For those that “chocolate is never enough”, those for whom the truffle is only the one with the cocoa on, those who still hasn’t understood that Perugia kisses have the message in and eat it all in one big gulp, those that at Christmas overdose by lindor ( believe me it’s a burning issue in scientific conferences around the world).

Here are dear, today I thought of you and I propose you biscuits stuffed twice: first outside, where the pastry meets crunchy chocolate, but also inside where a chocolate cream will take you into ecstasy.

Ideal for a breakfast full of energy!

MAKES AB. 20 BITES

READY IN 1h

INGREDIENTS

2 cups all-purpose flour

1/2 cup butter (cold)

1 pinch salt

1 cup confectioner’s sugar

1 egg (beaten)

1 teaspoon vanilla extract

4-5 dark chocolate squares

1 egg yolk

1 1/2 oz sugar

1 teaspoon corn starch

1/2 cup milk

3-4 dark chocolate squares

1 teaspoon cocoa powder + tablespoon water

STEP 1: MAKE THE SWEET PASTRY

Put the flour, salt, butter in a mixer and mix. Now add sugar, egg and vanilla extract. Transfer the mixture on the pastry board, add chopped chocolate and knead by hand but quickly, so that the dough doesn’t get greasy. Wrap the dough in clingfilm and put it into the fridge for 1/2 hour.

STEP 2: MAKE THE CHOCOLATE CREAM

In a bowl beat the yolk with the sugar. Add the corn starch, mix and put aside.

Boil milk in a pot, add – little by little – the mixture previously prepared and mix until gets hard. Now add chocolate cubes and water+cocoa mixture. Mix , then cool.

STEP: FILL THE COOKIES

Sprinkle the pastry board with some flour. Divide the sweet pastry ball in two pieces and roll them out to get 0,3-0,4 cm thin sheets. p

Spread teaspoons of chocolate cream on one of the two sheets at regular distances.

Cover with the second sheet, pressing well with your fingers all around the cream to make the two layers of dough fit together.

With a biscuit cutter (or a glass) cut the biscuits and place them in a baking pan lined with parchment paper.

STEP: COOK THE BISCUITS

Cook the bisciuts in preheated oven at 180°C for ab. 15 minutes (hen get lightly golden they’re ok).