📋 Ingredients
Cookie Mass
Butter without salt: 180 g (at room temperature)
Brown sugar: 150 g
Refined sugar: 100 g
Egg: 1 unit
Vanilla Essence: 1 teaspoon
Wheat flour: 320 g
Sodium bicarbonate: 1 teaspoon
Salt: 1 pinch
Medium bitter chocolate: 200 g (in drops or minced)
Filling (Ganache)
Chocolate medium bitter or milk: 150 g
Milk cream: 100 g
👨‍🍳 Preparation Mode
1. Fill
Melt the chocolate together with the cream (in the water bath or microwave, every 30 seconds) until you get a smooth ganache.
Take it to the fridge for a few minutes to firm and gain enough structure to stuff.
2. Mass
In the mixer or with a fouet, beat the butter with brown sugar and refined sugar until it forms a light and cute cream.
Add the egg and vanilla, mixing well.
Incorporating wheat flour, bicarbonate and a pinch of salt. Just move it until the mass is homogeneous.
Add the chocolate drops (or pieces) and mix gently.
3. Assembly and Modeling
Divide the mass into portions of about 80 g.
Open each portion in the hand, add 20 g of ganache in the center and close carefully by modeling a sealed ball.
Dispose of the balls in a baking machine and bring them to the refrigerator for 20 minutes before baking (this prevents the cookie from spreading too much).
4. Oven and Finishing
Preheat the oven at 180 °C.
Bake cookies for 12 to 15 minutes. The centre should remain slightly soft to the touch.
Remove from the oven and let the baking machine rest for 10 minutes before moving or serving.
Tip: This rest time is fundamental! It allows the firm skin on the outside without too much roasting the center, ensuring that classic texture and creamy filling.