Chocolate biscuits

Name: Chocolate biscuits
Ingredients: 200 g butter 200 g sugar 2 packets vanilla sugar 1 teaspoon vanilla extract 2 large eggs 400 g flour 1 packet baking powder 1 teaspoon lemon zest 1 tablespoon lemon juice 20

Dessert - Chocolate biscuits by Sabina F. - Recipia

I have made these cookies many times, especially when I want something quick for my morning coffee or a simple snack throughout the day. They don't involve complicated techniques and the ingredients are usually around the house. I love that I don't have to watch them too closely in the oven and the dough behaves predictably every time. Quick Info Total time: about 2 hours (including dough cooling) Preparation time: 20 minutes, plus 1 hour and 10 minutes in the fridge Baking time: 10-15 minutes per batch, depending on the oven Servings: about 35 cookies (from 30 g balls) Difficulty: easy Recipe type: homemade cookies, suitable for breakfast or snack, including for holidays Ingredients 200 g unsalted butter (soft, at room temperature) 200 g sugar 2 packets vanilla sugar 1 teaspoon vanilla extract 2 large eggs 400 g flour 1 packet baking powder 1 teaspoon lemon zest 1 tablespoon lemon juice 200 g dark or milk chocolate Preparation method 1. Place the soft butter in a bowl and mix for a few seconds, just until it becomes fluffy. 2. Gradually add the sugar, vanilla sugar, lemon zest, and vanilla extract. Mix until you obtain a lighter-colored, smooth cream. 3. Incorporate the eggs one at a time, mixing after each. There’s no need to overdo it, just until the eggs are well combined. 4. Add half of the flour to the bowl and mix on low speed. 5. Dissolve the baking powder with the lemon juice, then add it to the mixture. 6. Add the remaining flour and mix until combined. The resulting dough will be soft; don’t expect it to be firm. 7. Cut the chocolate into suitable pieces (not too small) and add it to the dough. Mix gently to distribute. 8. Place the bowl with the dough in the fridge for at least 1 hour until it becomes firm enough. 9. Remove the dough and, with slightly damp hands, form balls of about 30 g each. Place them on a baking tray lined with parchment paper, leaving space between them (they will spread while baking). 10. Put the tray with cookies in the fridge for another 10 minutes while preheating the oven to 180°C. 11. Bake the cookies until they just start to color slightly at the edges. The surface should remain pale, not browned. 12. Let them cool on the tray for 5 minutes, then transfer them to a plate or rack to cool completely. 13. If desired, you can melt some extra chocolate and drizzle lines over the cooled cookies, but this is optional. Why I make the recipe often The dough is quick to prepare and hassle-free; it can also be made with simpler chocolate or even with leftover chocolate. The cookies stay soft for a few days if kept in a box. They are great for breakfast as well as a quick dessert. Tips and variations Tips The dough must be chilled – if you skip this step, the cookies will spread too much while baking. Coarsely chopped chocolate adds texture; finely grated or smooth chocolate won’t work well. Damp hands help prevent the dough from sticking when forming the balls. Don’t bake too long – if the edges are just barely colored, they are done. Substitutions You can use brown sugar for a slight caramel flavor, but the texture will be a bit different. Milk chocolate instead of dark chocolate, to taste. Lemon zest and juice can be replaced with orange for a different note. Variations Add chopped nuts or hazelnuts, about 50-70 g, along with the chocolate. Use white chocolate chunks along with the dark chocolate for appearance. Serving ideas With coffee or tea, they are excellent in the morning. You can pack them; they are not sensitive to transport. With a little vanilla ice cream on the side if you want a more substantial dessert. Frequently asked questions 1. Do I really have to chill the dough? Yes, if you don’t chill the dough, the cookies will spread too much while baking and the texture won’t be the same. 2. Can I use margarine instead of butter? Yes, but the cookies will have a different taste and the texture won’t be as tender. 3. Can I use chocolate chips instead of chopped chocolate? Yes, but the chopped chocolate gives a different look and the pieces are more irregular, which I find more pleasant. 4. Can they be made without lemon zest and juice? Yes, but lemon adds freshness; if omitted, the flavor is simpler, but the cookies turn out fine. 5. Can the recipe be doubled? Yes, the ingredients can be multiplied without issues, but it’s best to divide the dough into 2 bowls for chilling. Nutritional values Estimate for 1 cookie (out of 35): approximately 110-120 kcal. Carbohydrates: 15-16 g Fats: 4-5 g Proteins: 1.5-2 g Values are approximate and depend on the type of chocolate and final size. Storage and reheating The cookies keep well for 4-5 days in a sealed box at room temperature. They don’t need reheating, but if you want, you can warm them for 30 seconds in the oven for a slightly crispier texture. The raw dough can be kept in the fridge for 1-2 days or frozen, then baked directly from the freezer, with a few extra minutes in the oven.

Chocolate biscuits

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