Cookies Aux 2 Chocolats

Hey everyone, it is me, Dave, welcome to our recipe site. Today, we're going to prepare a distinctive dish, Cookies Aux 2 Chocolats. One of my favorites. This time, I'm gonna make it a bit tasty. This will be really delicious.

Cookies Aux 2 Chocolats is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It's easy, it's fast, it tastes yummy. Cookies Aux 2 Chocolats is something that I have loved my whole life. They're fine and they look wonderful.

Many things affect the quality of taste from Cookies Aux 2 Chocolats, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cookies Aux 2 Chocolats delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Cookies Aux 2 Chocolats is Pour 20 pièces. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook Cookies Aux 2 Chocolats using 8 ingredients and 4 steps. Here is how you can achieve that.

Ingredients and spices that need to be Get to make Cookies Aux 2 Chocolats:

1. 120 g sucre cassonade,
2. 120 g sucre semoule,
3. 300 g farine T45,
4. 6 g levure,
5. 175 g beurre doux,
6. 75 g d'œuf (soit un gros œuf),
7. 190 g chocolat au lait,
8. 190 de chocolat noir

Steps to make to make Cookies Aux 2 Chocolats

1. Préparation :
   
   50 minutes
   
   Cuisson :
   
   10 minutes
   ​​​​​​​
   
   Réfrigérateur :
   
   30 minutes
2. Pâte  à cookies :
   
   Dans la cuve  d'un batteur muni de la feuille, mélangez les deux sucres, la farine et la levure.
   Ajoutez le beurre coupé en morceaux, puis l'œuf petit à petit. Incorporez ensuite les chocolats finement hachés et mélangez délicatement. Sur un plan de travail, disposez votre pâte afin de former un boudin de 5 cm de diamètre. Filmez le tout et réservez au frais pendant 30 minutes.
3. Cuisson :
   
   Préchauffez votre four à 170°C (th. 5/6).
   
   Dans le boudin de pâte durci, coupez des tranches d'environ 2,5 cm d'épaisseur. Disposez vos cookies bien espacés sur une plaque recouverte d'une feuille de cuisson et enfournez pour 10 minutes. 
   
   Laissez refroidir.
4. Conseil  du Chef
   
   Vous pouvez remplacer le sucre cassonade par du sucre vergeoise. Ces cookies peuvent être réalisés à 100% chocolat noir ou 100 % au chocolat au lait. Dès la sortie du four, à l'aide d'un cercle, vous pouvez arrondir les cookies.
   
   
   
   Source : La Pâtisserie Cyril LIGNAC

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