Imported from Instagram

Chocolate Chip Cookies with Chocolate Fondant

Name: Chocolate Chip Cookies with Chocolate Fondant
Prep time: 20 min
Cook time: 56 min
Total time: 106 min
Yield: 8 servings
Cuisine: European
Ingredients: 78 г 72.5% butter (Softened); 78 г Sugar (For the cookies); 1 шт C1 egg (At room temperature, for the cookies); 160 г Wheat flour (For the cookies; bake in advance and cool); 18 г Almond flour (For the cookies); 1.8 г Baking powder (For the cookies); 0.8 г Salt (For the cookies); 54 г Milk chocolate (Callets or chopped chocolate); Vanilla (Mentioned in the audio transcript; quantity not specified); 100 г Dark chocolate (For the fondant); 50 г 82.5% butter (For the fondant); 2 шт C1 eggs (For the fondant); 50 г Sugar (For the fondant); 40 г Wheat flour (For the fondant; sift)

Recipe by 3D ТОРТЫ | ПАВЛОДАР @tyloou_ · Instagram

Imported by Star Lord on SeeMeCook

A dessert made from baked almond-wheat cookies with milk chocolate and a moist chocolate fondant topping. The crisp or dense texture of the cookies pairs with the soft center of the fondant.

8 servings106 minEuropean

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Ingredients

78 г 72.5% butter (Softened)
78 г Sugar (For the cookies)
1 шт C1 egg (At room temperature, for the cookies)
160 г Wheat flour (For the cookies; bake in advance and cool)
18 г Almond flour (For the cookies)
1.8 г Baking powder (For the cookies)
0.8 г Salt (For the cookies)
54 г Milk chocolate (Callets or chopped chocolate)
Vanilla (Mentioned in the audio transcript; quantity not specified)
100 г Dark chocolate (For the fondant)
50 г 82.5% butter (For the fondant)
2 шт C1 eggs (For the fondant)
50 г Sugar (For the fondant)
40 г Wheat flour (For the fondant; sift)

Steps

1
Spread the wheat flour for the cookies evenly on a baking sheet and bake for 20 minutes at 190 °C. Cracks should form on the surface. Then cool the flour completely.
2
In a bowl, combine the softened butter for the cookies, sugar, and vanilla. Beat lightly or rub the mixture together until it becomes lighter in color.
3
Add one room-temperature egg and beat lightly again so that it combines evenly with the butter base.
4
Add the cooled baked wheat flour, almond flour, baking powder, and salt. Mix using your preferred method until the dough no longer sticks to your hands.
5
Add the milk chocolate—callets or chopped chocolate—and mix it evenly into the dough.
6
Press the dough firmly into the mold. Refrigerate the mold for 30 minutes.
7
Place the chilled cookie base in an oven preheated to 180 °C and bake for 20 minutes. Allow the cookies to cool after baking.
8
While the cookies are cooling, gently heat the dark chocolate with the butter for the fondant over low heat until it reaches 45–50 °C. Turn off the heat immediately.
9
In a separate bowl, combine the two eggs with the sugar for the fondant without whisking, until the large sugar crystals dissolve.
10
Pour the warm chocolate and butter into the egg mixture in a thin stream, stirring constantly.
11
Sift in the wheat flour for the fondant and fold with a spatula using bottom-to-top motions until smooth.
12
Pour the fondant over the completely cooled cookies. If necessary, use a piping bag or pour the mixture directly from the bowl.
13
Bake at 190 °C for about 16 minutes. Remove the dessert when a crust has formed on the outside and the internal temperature of the fondant reaches approximately 60 °C.

Notes

The cookie description specifies 20 minutes at 180 °C, while the audio transcript does not provide any additional clarification about the baking temperature and time for the cookies. Vanilla is mentioned only in the audio and has no specified quantity. For the fondant, rely primarily on the formation of the crust and an internal temperature of approximately 60 °C.