These chocolate and toasted butter cookies have been the cookies that have accompanied us in recent weeks and are so rich that I am sure you will repeat them a thousand times.
To make these chocolate and toasted butter cookies look perfect just follow a few very simple steps:
Toast the butter. The taste of toasted butter and its aroma are unique. If you've never tried it, this is your chance and you'll discover a new world of flavor. You'll see.
Beat the sugar and butter. To get the texture we need, we'll beat the butter with the sugar for at least 3 minutes. So we managed to break the sugar crystals and added air to the mixture. This way the cookies will then be crispy on the edges but soft in the center. How do you know it's on your point? When the mixture has picked up a color much lighter than the initial one.
Another essential point for these chocolate and toasted butter cookies is to cool or freeze the cookie dough. In this recipe, we beat the butter at room temperature along with the sugar. This makes the dough very soft and if we bake it from the pull, the dough stretches and a cookie is very flat (very rich but very flat). So ideally cool the dough before baking, and then we'll flatten it a little to get the thickness we like the most.
Ingredients
- 225g unsalted butter
- 150 g sugar
- 110g brown sugar
- 2 large eggs
- 1 large egg yolk
- 1 teaspoon of vanilla extract
- 350 g flour
- 3 g of salt
- 4g baking soda
- 165 g lightly crushed milk chocolate eggs or chopped milk chocolate (for filling)
- 165g chopped chocolate (I used black but you can use the one you like the most)
- 160g lightly crushed milk chocolate eggs or chopped milk chocolate (for garnish)
Directions
We cover a baking sheet with baking paper.
In a medium saucepan, melt the butter over medium heat. Cook until the butter turns medium brown and has a nutty aroma (about 10 minutes.)
Remove from heat and pour into a medium bowl. Place the bowl in a large bowl filled with ice water and leave to cool, stirring every 5 minutes, until the butter solidifies.
In the bowl of an electric mixer equipped with the paddle or shovel attachment, whisk together the golden butter and sugars at medium speed until fluffy, 2 to 3 minutes, stopping to scrape the sides of the bowl. Add the eggs and egg yolk, one at a time, whisking well after each addition. We incorporate vanilla.
In a medium bowl, combine flour, salt and baking soda. With the blender at low speed, gradually add the flour mixture to the butter mixture, whisking until combined.
Add crushed chocolate eggs and chopped chocolate. With a 6 cm ice cream spoon we make balls and put them on the prepared tray.
We cover the dough balls lightly with crushed chocolate eggs. We cover and cool down for at least 3 hours or all night.
Preheat the oven to 180oC. We line 2 baking trays with baking paper.
We bake for 6 minutes and take them out. We hit the tray or with a spatula we crush them slightly so that they extend a little if they have not done so because if you cool them all night, it may be necessary to crush them a little. Return to the oven and bake for about 8 to 10 more minutes until the edges begin to brown.
Take them out of the oven and immediately put the remaining lightly crushed chocolate eggs on the biscuits.
Once we've put the chocolate eggs in the cookies, we take a bigger hoop or cookie cutter than the cookie we have (or a glass or cup if you don't have a cookie cutter, you just need it to be round). We put it around the cookie so that it stays inside and we turn. This way we will make the edges even and perfectly round.
We let them cool on a rack and enjoy!
Tips and Tricks
- The cookies will be rich for 2 days, but you can also freeze them and they look perfect when defrosting
- Replace Easter chocolate eggs with pieces of your favorite chocolate and they will look just as rich, although here I recommend using a milk chocolate or maximum 50% because its flavor accompanies very well the burnt butter
- You can put a little al on flakes if you like the contrast of flavor
- Difficulty: easy
- Preparation time: 30 minutes longer than cold
- Rations: about 18 biscuits
- This is the ice cream ball wue I used
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