From the “two are better than one” series, these Large Two-Pastry Cookies with Chocolate are delicious and very indulgent. A classic plain shortcrust dough joined with a hazelnut-and-cocoa shortcrust, rolled together to make a cookie half-dipped in milk chocolate… you have to try them!

Other recipes

double shortbread cookies with chocolate

Difficulty: Easy
Cost: Budget-friendly
Preparation time: 30 Minutes
Cooking time: 25 Minutes
Portions: 16 pieces
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: All seasons

254.88 Kcal

calories per serving

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Energy 254.88 (Kcal)
Carbohydrates 26.20 (g) of which sugars 12.95 (g)
Proteins 4.04 (g)
Fat 15.53 (g) of which saturated 8.59 (g)of which unsaturated 4.91 (g)
Fibers 1.37 (g)
Sodium 67.06 (mg)

Indicative values for a portion of 56 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

1 cup + 1 tbsp (approx. 4.6 oz) all-purpose flour
4 tbsp (about 1/4 cup, ~0.7 oz) unsweetened cocoa powder
7 tbsp (about 3.5 oz) butter
10 tbsp (about 2.6 oz; 5/8 cup) powdered (confectioners') sugar
1.75 oz (about 3/8 cup) hazelnut pieces (toasted)
1 egg (medium)
1/2 vanilla bean
1 tsp lemon zest (grated)
1 pinch fine salt
1 1/4 cups (about 5.3 oz) all-purpose flour
7 tbsp (about 3.5 oz) butter
10 tbsp (about 2.6 oz; 5/8 cup) powdered (confectioners') sugar
1 egg (medium)
1/2 vanilla bean
1 tsp lemon zest (grated)
1 pinch fine salt
3.5 oz milk chocolate

Tools

Kitchen scale
Food processor
Pastry board / Work surface
Plastic wrap

Steps

Place the flour, softened butter and hazelnut pieces into the food processor and start mixing. Add the unsweetened cocoa powder, the egg, powdered sugar, salt and flavorings, finishing by bringing the dough together into a ball.
Proceed the same way with the second dough: put the flour, butter and sugar in the processor, then add the egg and flavorings. Finish kneading and shape into a ball.
Cover both doughs with plastic wrap and let them rest in the refrigerator for 30 minutes. After resting, place the two shortcrusts on the work surface (on top of parchment paper) and roll each into two rectangles of the same size (approximately 9.5 x 11.8 x 3/16 inches). Brush the surface of one base with water, then place the other shortcrust on top. Roll from the shorter side, wrap the roll and let it rest in the refrigerator for 30 minutes. While it rests, preheat the oven to 175°C (347°F).
Take the roll from the fridge, remove the paper and cut slices about 5/8 inch thick. Place the slices spaced out on a baking sheet lined with parchment paper. Bake in a conventional oven for 25 minutes. Remove from the oven and let cool. Melt the milk chocolate in a small bowl and dip half of each cookie at a time. Let the chocolate set and enjoy the Large Two-Pastry Cookies with chocolate.