Normal cookies are already simply good, but these with a caramel center are great. They are legendary like this: fresh, i.e. warm, straight from the oven, with a glass of cold milk, or oat milk if you prefer.
Have fun baking and enjoying.
Recipe for 22 cookies
Ingredients:
100 g corn or potato starch
50 g coconut flour
50 g buckwheat flour
70 g fine flavor cocoa powder
125 g butter
160 g brown sugar
2 eggs (room temperature)
22 pieces of soft cream toffees (recommendation, they should be really soft, no seal pullers)
60 g fine flavor cocoa chocolate 'Rausch Plantagen Peru 60 %'
Preparation:
Chop the fine flavor cocoa chocolate and set aside.
Beat the butter with the sugar until fluffy.
Mix all the dry ingredients together.
Beat the eggs and slowly add to the butter and sugar mixture. Mix until the butter and sugar mixture is combined with the eggs to form a creamy mixture.
Then stir in the dry ingredients and the chopped fine cocoa chocolate. Mix everything into a smooth dough and leave to rest in the fridge for 15 minutes.
Shape the chilled dough into 22 balls (approx. 30 g per ball) and flatten with the palm of your hand.
Gently press one cream toffee into the dough and fold in with the overlapping dough.
Now shape back into a round and press flat to form a cookie.
Bake the cookies in the oven at 180° C for 10 minutes.
Tip:
Enjoy the cookies warm straight from the oven with a glass of cold milk - or oat milk if you prefer.
