Chocolate Cookies with Butter Cream

The recipe for making a chocolate roll with coffee and cream of cream, powdered sugar and vanilla. These chocolate chip cookies are not very sweet and can be served well with both coffee and ice cream.

Cook: 1 hour 30 mins

Servings: 10-12

Ingredients

Salt – 0.25 Teaspoons
Soda – 0.25 Teaspoons
Soft butter – 14 Art. spoons
Milk – 3 tbsp
Vanilla Extract – 1 Teaspoon
Heavy cream – 1 Glass (for cream)
Powdered sugar – 1-2 tbsp (on cream)
Vanilla extract – 0.5 Teaspoons (per cream)

Directions

Combine flour, cocoa, sugar, salt and baking soda in a bowl of food processor and stir several times. Cut the butter into pieces and add to the flour mass, stir several times. Combine milk and vanilla extract in a small cup. Add milk mixture to the dough and stir. Place the dough in a large bowl or cutting board and knead several times. Form the dough into a roll about 35 cm long and 4 cm in diameter. Wrap the dough in waxed paper or foil and refrigerate for at least 1 hour. Place a rack in the top and bottom third of the oven and preheat the oven to 175 degrees. Line a baking sheet with parchment paper. Cut the dough into thin pieces 6 mm thick.
Place cookies on a baking sheet and bake for 12 to 15 minutes, turning over halfway through cooking. Allow the liver to cool on a rack. These cookies can be stored in an airtight container for up to two weeks, or the cookies can be frozen for up to two months.
Prepare the cream. Whisk in the icing sugar and add the vanilla extract.
Place about two teaspoons of cream on each cookie. You can cover the cookies with half or more. Refrigerate the cookies overnight to soften and soak in the cream.

Bon appetit!

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