Cookie "Chocolate temptation"

[So let's start cooking:]

Cookie "Chocolate temptation"

Category: Bakery products

Ingredients
Flour	150 g
Butter	125 g
Sugar	190 g
Vanilla sugar	1 sachet (8 g)
Baking powder	1/2 tsp
Baking soda	1 tsp
Salt	1/2 tsp
Molasses or light honey	1 tbsp. l.
Large egg	1 PC.
Chocolate with a cocoa content of at least 50%	175 g
Pecans or walnuts	50 g

Cooking method

• These cookies are just a real delight for all chocolate lovers! It is impossible to resist its alluring aroma! Cookies are obtained with a thin, delicate crust and a moist chocolate inside. It just melts in your mouth and it is impossible to resist the temptation to eat at least one more piece! Bake and judge for yourself!
• 
• So let's start cooking:
• • Grind the butter and sugar until white.
• • Add molasses or honey and mix well.
• • Beat the egg and add to the butter mass.
• • Mix the sifted flour with baking powder, baking soda and salt, and gradually stir into the butter mixture.
• • Chop the nuts and add to the dough.
• • Cut the chocolate into small pieces (about 0.5 cm in size) and add to the dough and stir manually, not a mixer! We do not need a homogeneous paste, we just need the nuts and chocolate to be evenly distributed in the dough in pieces !!!
• • Spoon the dough in small portions onto a greased baking sheet or lined with baking paper. ATTENTION!!! You need to spread it at a very, very respectful distance from each other, since the cookies will settle and grow very much to the sides. The whole portion of the dough will not fit on one standard baking sheet !!! Consider this, otherwise you will get one big tasty cake!
• • We bake in an oven preheated to 200⁰ С for 11-12 minutes. The cookie will first melt, then rise in the center and brown around the edges!
• • Take it out of the oven and let it cool on a baking sheet, only then transfer it to the dish. And we begin the sweet torture of our household: "Who has not yet washed his hands will not get a piece !!!" Believe me, everyone is ready for any conditions for such a liver!
• 
• 

The dish is designed for

12-15 pcs (small)

Time for preparing:

15 minutes. for dough 12 for baking

Cooking program:

Oven

Note

The recipe for "Chocolate Delight" is based on the recipe for "Crispy Cookies" from the magazine "Gourmet Pastry" No. 7. special thanks to the author for that.
According to the advice given in the magazine, “biscuits are best eaten on the day of preparation. Chilled cookies can be frozen. Warm up before serving. " To be honest I don't really understand why freeze it? (it disappeared from me just at once!). I had to keep the defense in order to have time to take a picture of at least a couple of things in order to convey this deliciousness to you!
The magazine also says that the dough can be frozen, the main thing is to defrost it to the end before baking.

Ilona, ​​great!
My daughter had her eyes on these cookies as soon as the magazine was brought into the house. And all because of the chocolate drops - she loves this business. And I, in turn, was afraid to bake it, I thought it would be sugary sweet (and two types of sugar, and honey, and chocolate). But since you say bake, then we will bake. I can imagine how much joy the child will have.

PySy Have you ever baked an orange-cranberry one yet? I wonder how it tastes.

No, orange-cranberry was not planned yet! We need to survive the shock of home from entikh cookies for now
Demand for BISS !!

Ilonchik, very nice cookies !!! And the pictures are wonderful!

Gashenka, it tastes even better than the pictures! I sincerely wish and urge everyone - do not be lazy and bake! It mixes quickly, bakes even faster, and is eaten just instantly and with great pleasure!

(y) Tomorrow I bake !!!!!!!!!!!!!!!!!!!!! yum-yum chocolate)))))))))))) And foty - luxury!

(y) Tomorrow I bake !!!!!!!!!!!!!!!!!!!!! yum-yum chocolate)))))))))))) And foty - luxury!

martisha77, bake for health, I will be glad to see your cookies!

I will be glad to see your cookies!
ha ha! I'm still the same user))))) So far, I just read (and then bake) and learned to write answers, but I still haven't figured out how to insert the pictures)))) and I can't either (((I'm such a lag behind progress)))) ))))))
and still I can not quote time - I will figure it out

[HERE]

I will be glad to see your cookies!
ha ha! I'm still the same user))))) So far, I just read (and then bake) and learned to write answers, but I still haven't figured out how to insert the pictures)))) and I can't either (((I'm such a lag behind progress)))) ))))))
and still I can not quote time - I will figure it out

martisha77, don't worry. To deal with the photo, look HERE
And, to insert a quote, then click on the "Quote" button on the right side of the message that you want to quote. Good luck!

I, as promised, with a report


Very crispy cookies (100% justifies the name), very tasty and very sweet. This is the first batch to add some almond petals on top. My daughter ate-ate-ate-ate-ate, I can't say more, but I want more. Thank you, Ilona, ​​for pushing me to try this recipe, she probably wouldn't have gathered for a long time. Next time I will reduce the sugar a little and I will still bake. An excellent option for family tea drinking, and for guests, a good treat, and even as a gift you can present it, beautifully decorated.
Ilona, ​​now a technical question, how much did it increase? I probably flowed every 5 times. The resulting pancakes are almost 20 cm in diameter. And I just laid out the dough with a dessert spoon. Those 5 cm distances that are recommended in the magazine should be at least doubled. I think you still need less sugar. As you wish?

Girls, I baked it. I confirm it is very sweet) Without tea, maximum one) And very tasty! At the same time, sugar reduced by twenty grams with half a serving. Next time I will reduce it even more, it seems to me that chocolate (I had a dark one) has enough sweetness, I will have to try)
He baked half of the portion - they hardly placed it on one baking sheet, and still they touched, my size doubled. I also wanted to try adding dried cherries or cranberries to it. It seems to me that this chocolate flavor should be well set off.
I am grateful for the recipe!

I also tried to bake this Miracle.
It turned out somehow clumsy and did not look like cookies, more like steaks ...
I have not tried it yet, but ... and the wife from the kitchen says that the cookies are very tasty!
Here is my photo report:

1) At first it was so beautiful and promising:



2) But already in the oven, the beauty melted and the cookies turned into a cake:



3) I had to cut it first like this:



4) And then like this:



5) In the end, this is a "Miracle", not very pretty ...



Something like that.

[Ksyusha, DEIK-66]

I, as promised, with a report
Very crispy cookies (100% justifies the name), very tasty and very sweet. This is the first batch to add some almond petals on top. My daughter ate-ate-ate-ate-ate, I can't say more, but I want more. Thank you, Ilona, ​​for pushing me to try this recipe, she probably wouldn't have gathered for a long time. Next time I will reduce the sugar a little and I will still bake. An excellent option for family tea drinking, and for guests, a good treat, and even as a gift you can present it, beautifully decorated.
Ilona, ​​now a technical question, how much did it increase? I probably flowed every 5 times. The resulting pancakes are almost 20 cm in diameter. And I just laid out the dough with a dessert spoon.Those 5 cm distances that are recommended in the magazine should be at least doubled. I think you still need less sugar. As you wish?

Ksyusha, DEIK-66, well, you didn't finish reading my wishes in the recipe! I specially wrote in large letters (I'll go and highlight it in red)ATTENTION! You need to spread it at a very, very respectful distance from each other, since the cookies will settle and grow very much to the sides. The whole portion of the dough will not fit on one standard baking sheet !!! Consider this, otherwise you will get one big tasty cake ! So keep in mind for the future.
And so glad that we tried it and liked it. Well, sugar will have to be adjusted for everyone to their taste. No one has ever complained to me that it is too sweet. Try to take not 190 g, but as in the original 100 + 3.5 tbsp. spoons (maybe I did not correctly measure 3.5 tablespoons of spoons.But, if you very much reduce the amount of sugar, you may not get a crispy crust

And this is a very fragrant cookie!) There are several things on the table and smells all over the apartment))

DEIK-66, so special praise for you! Since my wife liked it, it means that they tried not in vain! And you will work on the design next time. And, I still didn't understand why your dough turned chocolate color? Have you mixed everything in a blender until smooth? The dough should remain white with even blotches of nuts and small pieces of chocolate (otherwise we would immediately pour in cocoa powder). Then in the liver there are pieces of both. It turns out very good. tasty and interesting

Ilona, ​​no, no. I carefully read and considered everything. 6 pcs. I laid it out on a standard baking sheet, a couple of things stuck together.
But sugar will have to be adjusted to everyone's taste, that's for sure.
Let's count according to the data given by Admin in his articles "Granulated sugar 1 tbsp. L = 15 gr."
3.5 tbsp. l. x 15 gr. = 52.5 gr. So I took too much. Next time I'll try with 50-55 gr.

And this is a very fragrant cookie!) There are several things on the table and smells all over the apartment))

It's true. My whole apartment smells too

[Ksyushk @ -Plushk @,]

Ksyushk @ -Plushk @, Didn't you blender at least?

No. I put chocolate drops in with a spoon and that's it. Why blender?

No. I put chocolate drops in with a spoon and that's it. Why blender?

Fuh ... breathed a sigh of relief Or else the whole intrigue would be down the drain!

Ilona, ​​thanks! Chocolate chip cookies are awesome! Thank you!

[Merri,]

Ilona, ​​thanks! Chocolate chip cookies are awesome! Thank you!

Merri, Eat to your health!

Today I baked again (100 gr. Chocolate drops and 50 gr. Almond petals, sugar 150 gr.), The truth is slightly burned

Aha !!! I also baked three times already! Only with me they turn out every time with soft chocolate inside! Someone seems to be saving on chocolate?

I took a picture at what distance I laid out the liver. As you can see, they are stuck together. It must be laid out on 3 baking sheets

Only with me they turn out every time with soft chocolate inside! Someone seems to be saving on chocolate?

Ilona, ​​I bake with drops, but they do not melt when baking, this is their essence

so I was still right to replace them with chocolate. Although ... nope ... you still need 175 g, and someone stung 75! And according to the description of the magazine, the drops should also melt - they also write there that the outside is crispy, but inside the chocolate is soft!

They don't melt at me. And they did not melt in Easter cakes, so they were stones drops
And the fact that 100 gr. - so lope bulo, drain and zaphnula. I had a chocolate bar, I thought a piece of it would go into cookies, but the day before it was destroyed

And there is not a word about soft kosholad in the magazine

Hieee ... I wrote in a note: "The recipe for" Chocolate Delight "was based on the recipe for" Crispy Cookies "" Nobody said that this is the original. There is not only this departure from the original. So ... look ... don't wag your menacing fingers here! I adapted it for myself

No-no-no, I am without reproach

Duc, I understand)) If reproaches, then And so ...))))))

Ilona, ​​I'm starting to bake your cookies. Well, the fact that I liked them (yours) very much, you know. But now I have a question for you. Did you just chop the nuts finely or grind them into small crumbs? I just felt the taste, but I didn’t come across the pieces.Only chocolate !! Lots, lots of chocolate !!

Chop the nuts finely with a knife, but not into crumbs. They will give some friability. In no case do you need flour!
In general, these different livers can be. You bake a little longer (but you don't miss it, otherwise they are baked quickly) they will be more crunchy, and less in the oven - a more viscous middle.

I have already been standing in the oven for 4 minutes and, as they were a bunch, they keep their shape and do not spread anywhere !!

It's not time yet! As soon as you bake it, don't pick it out right away, they will all break. Let them cool down. And how you will shake out of the rings I do not know. I'm also now wondering)

Luda, how are cookies?

Ilonchik, I'm reporting.
The task was set as follows:
- give the cookies a coulter shape
- try to bake a large cake, so that later it can be used for a layer in the cake
For this I used rings and a shape

I coped with this, but I have not yet picked up the temperature for baking.
Elon, my oven should be cooler. Otherwise, after cooling, they turn into crackers.
The first batch was baked, like your recipe. 200 * 12 minutes. I got crackers. But tasty. I ate it myself with great pleasure.
I set the second portion at 170 * for 12 minutes. Better, but not like yours. still not as wet as your inside.
But they are obtained due to the higher shape. Especially the edges. When baking, the dough reaches the mold, rises, and then the middle drops, and the edges remain higher.
After cooling, they only pop out of the mold. There were no problems here.
Well, a few photos.



This is the second portion. Here I stretched the dough almost in the shape of a ring. And she was already baking a cake for the future cake. Baked at 170 * 12 minutes.


Despite everything, the cookies are delicious. The family members said that of course not the same as they treated me, but also tasty. Today only the cake remains, and that is only because tomorrow I will collect the cake.
Ilona, ​​these are just New Year's cookies! Very delicious. I will definitely try and strive to make it like yours !!

Wow!!! What a photoreport !!! The most important report is a broken cookie with a liquid middle) I will wait for this one for the exam! You can do it, I know it for sure

Ilona, ​​these are just New Year's cookies!

I have already baked a box for this very purpose)
People, you just need to take out the cookies earlier so that there are no crackers. Do not change the temperature. Try it. Do not bake the whole portion of the batch at once, but several. pieces. I focus on color. First, the edges are gilded, and then the middle is brushed. as soon as they are equal - hook the fish, drag it to the shore! If earlier - the middle will be very soft, later - as you say "crackers". But it will still be delicious for everyone. So do not worry!
What kind of cream will you use in the cake?

Ilona I'm with the next report. Even with two.
First, a cake with your crust of this recipe.
Since my cake was supposed to be made in portions, and I still needed time to decorate each of this piece, there was absolutely no time to insist on the cake. Therefore, when I was cutting the cake, probably somewhere in 1-1.5 hours, I certainly cut it, and even the cake never fell apart. But the knife clearly stopped as soon as it reached the biscuit layer.
But the next day when we ate it, it was a song. Everyone liked it. And they took everything for themselves on the second piece, referring to the fact that the pieces were very small cut.
Here it is in section.


I baked cookies for the second time. I haven't picked up the baking time yet. All the same, I get them drier than yours. (but still delicious)
The temperature was set as you gave in the recipe. Time reduced to 8 minutes. They seem to be at the fault with flowing chocolate. But as soon as they cool down completely or the next day, they still turn out drier. And I want so much like you.
Perhaps this is due to the fact that your edges are thin, and the middle is slightly convex. It's the opposite for me.The edges are plump (since the mold does not allow them to spread, and the middle first rises great, and then falls off and becomes very thin.

I took a few photos. Maybe you can tell me. Maybe I get the mass of the wrong consistency when kneading?

All the ingredients for cookies



The sequence of kneading cookies



Well, the end result.



Ilonchik, I'm waiting for your comments.

Luda, forgive me! And I have not seen something in the mail on updating this topic. Apparently I accidentally deleted it when I cleaned it ...
Luda, well, you bake them without any forms, just spreading them on a sheet of paper and that's it! Spread it out with a spoon and do not smear anything, they will spread themselves, and how! Just have homemade cookies. It seems to me that the shape interferes with them, there is no air access, or the edges dry faster from metal. rings. Did you make the last ones in paper molds? I take a dessert spoon and lay it out. And you have babies from a teaspoon, maybe that's why they dry instantly? I'll go and bake them too and try to plug them into the mold, let's see what I get.
Thank you for the report. The cake will have to be tasted too. As I understand it, instead of meringues, you put this biscuit cake in the cake?

[Husky]

Husky, Lud, but as a version, you don't consider the chocolate with Ilona of different quality or% content?
IlonaIf you have not yet found the answer to your question on

Instead of meringues, did you put this biscuit cake in the cake?

, then I just read that Lyuda's cream is different: sour cream-mascarpone-ganache. In the description of this layer, Luda gave a link to the cake.

ABOUT! And we didn't discuss chocolate, did we? I take 75% But initially I baked with 50% and the result was the same. I'll have to try to bake in a new oven, suddenly it won't work either, horror !!! I am learning everything again.

Oh, all my words of praise about this cookie remained in the looking glass! Therefore, I write again: the cookies are just fabulous! Awesome delicious !!! Ilona, ​​thank you so much for such a delicious recipe! I gave it to all my acquaintances :) By the way, my chocolate remained soft even the next day. Babaevsky Lux took chocolate, but it's too sweet, next time I'll try bitter chocolate

Great !!! I'm glad I liked the recipe! I also take dark chocolate!

Ilona, ​​baked cakes for the Human cake according to this recipe https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=317997.0... I don’t bake cookies in principle, because it’s very tasty, I enjoy only scraps, very sweet-nut-chocolate !!!! With a coffee dump head !!!

Oh, what a tempting chocolate cookie! My husband is asking for cookies all the time. I am indifferent to them. If you come across such a treat, you should try to bake the sweetheart for his Jam Day in May. Let him enjoy the viscous middle. May God give it to happen .. Thank you Ilonka.

Enjoy, girls !!! My eldest goes crazy after them! Previously, my favorites were with seeds (I still can't put them out), but how I tried these, I don't ask for any others, give these current) And before I was ready to sit to cut the foil under the seed cookies, if only I would make them)

[Ilona]

Ilona, good day!
I want to express my gratitude to you for such a delicious recipe! it's just something ... I certainly won't sell my homeland and family for him, but I'll think about the rest very tasty! the truth is, I also get flattened ones, not like yours. but the drops melted, and when you bite ... oh, what can I say ... wait, my daughter will come from the kindergarten, she will appreciate it, in the evening the guests ... I will stare into my eyes)))

[ElenaS]

ElenaS, I'm glad that in my shelf connoisseurs of chocolate pastries have arrived))
Well, how are the guests? What did you spot in your eyes?

[Ilona]

Ilona, everyone liked everything. the guests first ate the cake and then the cookies. but in general, we did not have enough for a day. And I also noticed this .... when it cooled down and I took it off the plate it was crispy (in general, to be honest, I have such thin biscuits, like the girls in the photo). but by the evening they became soft ... I was very surprised ...maybe the excessive humidity in the apartment made itself felt ... I don't really know. I just want to bake a cake according to Luda's (Husky's) recipe with a cake made from these cookies. now I don’t know what to do, or will it soften in the cake anyway .. not scary ..?