Easy sliceable double chocolate cookies, egg-free
These double chocolate sliceable cookies are perfect when you want to make delicious homemade cookies without having to shape each one individually. The technique is very simple: prepare the dough, form it into a roll, let it chill in the refrigerator, then simply slice and bake.
Ingredients · Servings 8
- 100g of wheat flour
- 50g of rye flour
- 25g of unsweetened cocoa powder
- 1/4 tsp salt
- 1/2 tsp baking soda
- 125g of unsalted butter (room temperature)
- 125 g brown curds
- 1 tablespoon of vanilla extract
- 100g of finely chopped dark chocolate
Method · 2 min
- Mix together in a bowl the wheat flour, rye flour, cocoa powder, salt and baking soda.
- In a second bowl, whisk the softened butter with the brown sugar for about 2 minutes, until creamy. Add the vanilla extract and mix.
- Gradually incorporate the dry ingredients into the butter-sugar mixture. Mix just enough to obtain a smooth dough, then add the finely chopped dark chocolate.
- Place the dough on a sheet of baking paper and shape it into a smooth roll about 5.5 cm in diameter. Wrap it tightly in the baking paper and refrigerate for at least 2 hours.
- Preheat the oven to 170°C and line a baking sheet with baking paper.
- Remove the roll of dough from the refrigerator and cut slices approximately 5 mm thick with a sharp knife. Gently rotate the roll as you cut to maintain a round shape.
- Arrange the cookies on the baking sheet, spacing them slightly apart, then bake for 10 to 12 minutes. They should be set on the surface but still slightly soft in the center.
- Let the cookies cool for 5 minutes on the baking sheet before carefully transferring them to a wire rack. They will firm up as they cool completely.
