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🍽️ Double Chocolate Cookies with Icing

896 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. In a large bowl, mix 250 g flour, 100 g sugar, 25 g cocoa powder, and a pinch of salt.
  2. 2. Dice 125 g of cold butter into small cubes.
  3. 3. Separate two eggs and use only the egg yolks.
  4. 4. Add the egg yolks and butter cubes to the flour mixture.
  5. 5. Knead everything quickly into a smooth dough.
  6. 6. Wrap the dough in cling film.
  7. 7. Store the dough in the refrigerator for about 1 hour.
  8. 8. Preheat the oven to 180 °C with top and bottom heat.
  9. 9. Take the dough out of the fridge and knead it briefly.
  10. 10. Sprinkle some flour on your work surface.
  11. 11. Roll out the dough to a thickness of about 0.5 cm.
  12. 12. Cut out round shapes using a cookie cutter or a glass.
  13. 13. Place the cookies on a baking sheet lined with baking paper.
  14. 14. Bake the cookies for 12 to 15 minutes.
  15. 15. Remove the cookies from the oven and let them cool down completely.
  16. 16. Sift 150 g of powdered sugar into a clean bowl.
  17. 17. Add 30 g of egg white (from one egg).
  18. 18. Whisk the mixture until it is creamy and smooth.
  19. 19. Sift 100 g of powdered sugar and 15 g of cocoa powder into a second bowl.
  20. 20. Add another 30 g of egg white.
  21. 21. Stir the ingredients into a creamy chocolate icing.
  22. 22. Place a dollop of the white icing onto a cooled cookie.
  23. 23. Spread the icing evenly until you have a smooth surface.
  24. 24. Dab a few dots of the dark chocolate icing on top.
  25. 25. Draw lines through the icing layers with a toothpick.
  26. 26. Decorate the remaining cookies in the same way.
  27. 27. Alternate between starting with white or dark icing.
  28. 28. Let the decorated cookies dry for at least 12 hours.
  29. 29. Store the finished cookies in a tin.

Nutrition per serving