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Devilishly Decadent Chocolate Fudge Cookies

The ritual of the five o'clock tea is not only the prerogative of the Queen of England but a fashion that with its retro-chic character has conquered the clubs and cafes, as well as the living rooms of the house. In the colder season, what could be better than sipping a good aromatic tea, perhaps accompanying it with fragrant and delicious biscuits, such as those we propose to make today: chocolate biscuits. The simplicity of these little dark gems hides all their goodness: with their perfectly round shape and the irresistible scent they give off during cooking, you will be conquered ... one leads to another! Enrich the cabaret of sweets with other delicious biscuits like butter cookies or thumbprint cookies, filled with a velvety chocolate ganache.



The ritual of the five o'clock tea is not only the prerogative of the Queen of England but a fashion that with its retro-chic character has conquered the clubs and cafes, as well as the living rooms of the house. In the colder season, what could be better than sipping a good aromatic tea, perhaps accompanying it with fragrant and delicious biscuits, such as those we propose to make today: chocolate biscuits. The simplicity of these little dark gems hides all their goodness: with their perfectly round shape and the irresistible scent they give off during cooking, you will be conquered ... one leads to another! Enrich the cabaret of sweets with other delicious biscuits like butter cookies or thumbprint cookies, filled with a velvety chocolate ganache.

To prepare the chocolate biscuits, start by finely chopping the dark chocolate 1. Then transfer it to a bowl to melt it in a bain-marie over a very low heat 2; be careful that the water in the saucepan does not come into contact with the chocolate. Let it cool while you prepare the biscuit base: pour the flour 3 into a mixer.

Add the coarsely chopped cold butter from the fridge 4 and season with salt 5. Operate the mixer to obtain a sandy mixture which you will then transfer to a large bowl 6.

Pour in the yeast 10 and work the ingredients by kneading with cold hands trying to do the operation quickly so as not to overheat the mixture. Continue to knead until a homogeneous and lump-free dough is obtained: then cover it with cling film 11 and put it to rest in the refrigerator for about 30 minutes. After this time, remove the mixture from the refrigerator, remove the cling film and place it between two sheets of parchment paper. This precaution is used to avoid the use of additional flour to roll out the dough. Flatten the dough with a rolling pin until you get a thickness of about 1 cm 12.

Once the desired thickness has been obtained, take a 4-5 cm diameter pastry ring and start copping the dough 13. Transfer the resulting biscuits to a baking tray lined with parchment paper. To transfer them you can help yourself with a spatula 14 to avoid leaving fingerprints on the sides or on the surface of the biscuits. Bake your chocolate biscuits in a static oven preheated to 180 ° C for 13 minutes (if you use a convection oven you can bake them at 160 ° C for 5-6 minutes) 15. You can test the times and temperature for your oven by baking a first batch with a few pieces.

After cooking time, remove them from the oven 16 and let them cool for at least 2-3 minutes. Then transfer them to a wire rack 17 to cool for at least 15 minutes. To place them on the wire rack you can always use a spatula if you prefer, because they will not yet be perfectly firm: once cold the consistency will be crumbly. Your chocolate chip cookies are now ready to taste 18!

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