Braided chocolate cookies are crumbly, two-colored cookies made from two doughs. One is plain, and the other has added hazelnut cream. Absolutely delicious.
Inviting yet balanced in all their ingredients.
I also suggest these other cookies, take a look at these other recipes
- Difficulty: Easy
- Cost: Economical
- Rest time: 40 Minutes
- Preparation time: 30 Minutes
- Portions: 35/40 cookies
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Let’s see the ingredients we need to bake these fragrant cookies
- 2 eggs
- sugar (65g, you can add up to 90g for sweeter cookies)
- vegetable oil (75g)
- Maiorca flour (type 1 soft wheat) (300g)
- rice flour (50g)
- 2 teaspoons baking powder
- lemon zest (grated from one lemon)
- 1 pinch fine salt
- 1 teaspoon vanilla extract
- 2 teaspoons hazelnut cream
- 1 tablespoon milk
Tools
No special tools are needed to make the braided chocolate cookies
Steps
Let’s see the steps to make them
Take a bowl or work on a surface, whichever you prefer, and using a fork or a whisk, start beating the eggs with the sugar.
Add the vegetable oil, grated lemon zest, pinch of salt, and teaspoon of vanilla. Mix the ingredients well.
Once well combined, start incorporating the flour (if you don’t have type 1, you can use type 0), then add the rice flour and sifted baking powder. When you can no longer mix with the tool you were using, start kneading with your hands to form a dough.
Now divide it in half. Take one part and spread it slightly on the surface to make space for the hazelnut cream (two generous teaspoons dissolved in a tablespoon of milk). With the cream in the center of the dough, work it with your hands to ensure the chocolate is perfectly incorporated into the dough, turning it dark.
At this point, place both the light and dark doughs in the fridge to rest for 40 minutes.
After the rest period, take the doughs and, breaking them into pieces, start rolling them into strips (like you were making breadsticks) about 4 inches long and braid the white with the dark.
Place the cookies on a baking sheet lined with parchment paper and bake at 350°F (fan-forced), preheated for about 14/15 minutes. Always adjust according to your oven. Remove from oven and enjoy the crumble of your delicious cookies.
Storage and Tips.
As I always say, I love cookies, cakes, and pastries but I don’t like to make them too sweet. I think it’s unnecessary because when dough is fragrant and made with good ingredients, too much sugar is not needed. This is my opinion, keep in mind that you can add as much as you are used to.
Store cookies in a tin or glass jar for up to 3/4 days.
FAQ (Frequently Asked Questions)
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