Chocolate Bullseye Cookies.
Simple, crumbly, incredibly delicious.
Chocolate Bullseye Cookies are delightful chocolate shortbread cookies, which, unlike the classic bullseye cookies, are made with a delicate cocoa shortcrust pastry that melts in your mouth and are filled with a lot of luscious chocolate cream.
Perfect for both adults and children and for all occasions, these shortbread cookies will win everyone over at first bite, and you’ll never get tired of eating them. Moreover, they can be stored for many days in a food bag and then in a cookie tin.
Now let’s prepare these delicious chocolate bullseye cookies, and you’ll see how delightful they are 🙂
Also try:
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 cups g all-purpose flour
- 1/2 cup g potato starch
- 1/3 cup g unsweetened cocoa powder
- 1 1/8 cups g powdered sugar
- 1 large egg
- 1 egg yolk
- 1/2 cup g butter (at room temperature)
- 1 1/2 tsp g baking powder
- grated zest of 1 lemon (untreated)
- 1 tsp teaspoon vanilla extract
- as needed Nutella® (or preferred chocolate cream)
Tools
- 1 Stand Mixer
- 1 Pastry Board
- 1 Rolling Pin
- 1 Sifter
- 2 Cookie Cutter
- 1 Knife
Steps
Mix the sugar with the sifted flour, cocoa, starch, and baking powder.
Place the mixture into a mound on a pastry board, create a well in the center, and add the butter in pieces. Start mixing with your fingers until you get a crumbly mixture.
At this point, make a well in the center of the crumbs into which you’ll add the egg, yolks, grated lemon zest, vanilla, and a pinch of salt. Quickly mix with your fingertips and then with your hands until it forms a smooth and homogeneous dough (You can also mix with a stand mixer using the K hook).
Form a ball and place it in a clean cloth or food wrap for at least 30 minutes in the fridge.
Place the flour and sugar, starch, cocoa, and baking powder in the bowl 3 secondsspeed 3.
Add the egg, yolks, grated lemon zest, a pinch of salt 20 secondsspeed 5.
Place the obtained dough in a clean cloth or food wrap for 30 minutes in the fridge.
Preheat the oven to 356°F (180°C) static.
Take the dough from the fridge, work it slightly, and on a very lightly floured pastry board, roll it out with a rolling pin to a thickness of about 1/5 inch (0.5 cm). Use a cookie cutter to make many discs, placing them onto one or more baking trays lined with parchment paper (re-knead the scraps to make more cookies). Proceed this way until the dough is finished.
Now count the cookies obtained and with a small round cookie cutter, make a hole in the center of half of the discs (thus obtaining half the cookies with a central hole, the other half whole).
Bake in a preheated oven at 356°F (180°C) for about 12 minutes depending on your oven, they should lightly golden.
Let them cool completely without moving them from the tray.
Once cooled, fill the cookies by pairing them two by two (a whole cookie at the bottom and the one with the hole on top) by placing Nutella in the center with a small knife (if it’s too hard, melt it slightly in a bain-marie to make it spreadable), or use your preferred chocolate cream.
Place the filled bullseye cookies on a tray.
If you prefer, sprinkle with powdered sugar; I prefer them without.
The chocolate bullseye cookies are ready to be enjoyed… ENJOY YOUR DESSERT!
Also try the bullseye cookies with marmalade; find the recipe CLICKING HERE.
CLICK HERE TO LIKE MY FACEBOOK PAGE, get tons of recipes for you every day.
JOIN MY FACEBOOK GROUP BY CLICKING HERE.
FOLLOW ME ON INSTAGRAM BY CLICKING HERE
FOLLOW ME ON PINTEREST BY CLICKING HERE
ACTIVATE PUSH AND MESSENGER NOTIFICATIONS, RECEIVE MY RECIPES FOR FREE ON YOUR SMARTPHONE EVERY DAY.
If you make one of my recipes, send me a photo, I will be happy to publish it on my Facebook page.
