Cocoa and white chocolate cookies, a very crumbly cocoa shortcrust pastry that encloses a delicious white chocolate filling. Great for a snack or breakfast.
If you, like me, are a cookie lover, check out these recipes 😉😋⬇️
- Difficulty: Easy
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 20 Pieces
- Cooking methods: Oven
- Cuisine: Italian
COCOA AND WHITE CHOCOLATE COOKIES
- 2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 2/3 cup powdered sugar
- 1 tsp baking powder
- 3/4 cup butter
- 2 egg yolks
- 1 packet vanillin
- as needed white spreadable cream (Nutkao or Kinder Bueno cream)
COCOA AND WHITE CHOCOLATE COOKIES
To make these treats, let’s start by preparing the cocoa shortcrust pastry, which will need to rest for at least 30 minutes.
In a large enough bowl, add the flour, cocoa powder with powdered sugar, and baking powder, mix a little, and add the cold butter cut into cubes and start kneading quickly with your fingertips.
Once you have a sandy mixture, add the egg yolks, the vanillin, and knead everything until you get a shortcrust pastry dough.
Wrap the obtained cocoa shortcrust pastry dough with plastic wrap and let it rest in the fridge for at least 30 minutes. If you have time, let it rest longer.
Once rested, roll out the shortcrust pastry on a floured work surface, obtaining a thickness of about 1/5 inch.
With the help of a round cutter, cut out discs, place a teaspoon of white cream in the center, and cover with another shortcrust disc, ensuring they adhere well all around. Of course, you can put any spreadable cream instead of the white cream.
Place the obtained cookies on a baking sheet lined with parchment paper, bake in a static oven at 355°F for about 12 minutes.
Once cooked and cooled, place the cookies on a serving plate and dust with powdered sugar if you like.
