Large cookies with cocoa and candied fruits

Name: Large cookies with cocoa and candied fruits - Olimpia F.
Ingredients: 250 g unsalted butter 82% fat; 6 tablespoons raw sugar; 2 eggs; 1 teaspoon baking powder; 2 tablespoons cocoa; 400 g white flour; 1 small box of candied fruit peels (I bought it from Lidl); Optional: powdered sugar for dusting the cookies at the end. From the above quantities; I got 12 pieces of 8 cm and 8 pieces of 9.5 cm.

Dessert - Large cookies with cocoa and candied fruits by Olimpia F. - Recipia

Delicious cocoa cookies with candied fruits Who doesn't love a flavorful breakfast? Cocoa cookies with candied fruits are the perfect choice to start the day with a smile. These cookies are not only a treat for the taste buds but also an excellent way to enjoy a fragrant coffee without adding sugar, thanks to the natural sweetness of the biscuits. In this recipe, I will guide you step by step to create these delicious cookies at home, so you can enjoy them with your loved ones. Preparation time: 20 minutes Cooling time: 60 minutes (or more if time allows) Baking time: 15 minutes Total: 1 hour and 35 minutes Servings: 20 cookies Ingredients - 250 g unsalted butter (82% fat) - 6 tablespoons raw sugar - 2 eggs - 1 teaspoon baking powder - 2 tablespoons cocoa - 400 g white flour - 1 box of candied fruit peels (preferably from a trusted store like Lidl) - Powdered sugar, for dusting (optional) Brief history of the recipe Cookies have a long history, being consumed for centuries in various forms and flavors around the world. They have evolved from simple baked bread to the delights we know today. Cocoa cookies with candied fruits are a modern reinterpretation of these delights, combining a crunchy texture with the natural sweetness of candied fruits. These cookies not only satisfy the sweet tooth but also bring a splash of color and cheer to the breakfast table. Step by step 1. Preparing the ingredients Start by taking the butter out of the refrigerator so it reaches room temperature. This will make mixing with the sugar easier. Make sure you have all the ingredients at hand to make the process more enjoyable. 2. Mixing the butter and sugar In a large bowl, add the 250 g of unsalted butter and the 6 tablespoons of raw sugar. Use an electric mixer or a spatula to combine the ingredients. Mix until you achieve a creamy consistency, light yellow in color. 3. Adding the eggs Add the two eggs, one at a time, mixing well after each addition. This will ensure even emulsification and a smooth texture of the dough. 4. Including the dry ingredients In another bowl, sift together the white flour, baking powder, and cocoa. This will help distribute the ingredients evenly and avoid clumping. Gradually add the dry ingredient mixture to the bowl with butter and eggs, mixing with a spatula or with the mixer on low speed. The dough will start to form. 5. Chilling the dough Cover the bowl with plastic wrap and let it chill in the refrigerator for an hour. This step is essential, as chilling the dough helps achieve crunchy cookies that won’t spread too much during baking. 6. Shaping the cookies After the dough has chilled, take it out and let it come to room temperature for a few minutes. Use a spoon to scoop portions of dough and form balls that you can flatten between your palms or use a cookie cutter to achieve perfectly round cookies. I used two cutters of 8 and 9.5 cm to get cookies of different sizes. 7. Adding the candied fruit peels On each formed cookie, place a few candied fruit peels, gently pressing with your fingers to integrate them into the dough. These not only add a splash of color but also a burst of flavor in every bite. 8. Baking Preheat the oven to 170 degrees Celsius. Place the cookies on a baking sheet lined with parchment paper and bake for 15 minutes, until they become slightly firm to the touch. 9. Cooling and dusting After the cookies are baked, remove them from the oven and let them cool on a rack. Once completely cooled, you can dust them with powdered sugar for an elegant finish. Serving suggestions These cookies are perfect for breakfast alongside a cup of coffee or tea. You can also serve them as a quick snack between meals. If you want to turn them into a more sophisticated dessert, you can pair them with vanilla ice cream or chocolate mousse. Possible variations To add a touch of originality, you can experiment with different types of chocolate (dark, white, or milk) instead of cocoa. You can also replace the candied fruit peels with chopped nuts, chocolate, or even coconut flakes to achieve a different texture. Nutritional information Each cookie has an estimated caloric content of 130-150 calories, depending on their size and the ingredients used. These cookies are rich in healthy fats from butter, as well as antioxidants from cocoa, making them a good choice in moderate amounts. Frequently asked questions - Can I use salted butter? It is not recommended, as it will alter the flavor balance of the cookies. Always use unsalted butter for optimal results. - What can I use instead of white flour? You can try whole wheat flour or almond flour, but keep in mind that the texture and flavor will change slightly. - How long do these cookies last? In an airtight container, the cookies can last up to a week, but they are most delicious when consumed fresh. I encourage you to try this recipe for cocoa cookies with candied fruits. I'm sure they will win you over from the very first bite! So, gather your ingredients, brew your coffee, and enjoy an unforgettable culinary experience. Enjoy your meal!

Large cookies with cocoa and candied fruits

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