Chocolate chip cookies

AUTHOR
Kelley Price
DIFFICULTY
very easy
RATING
4.3 6
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 35
  • 300 g room-warm butter
  • 100 g Icing sugar
  • 2 packages Vanillin sugar
  • 7-10 Tbsp grated peel of 1 organic orange
  • 2 Eggs (size M)
  • 2-3 TABLESPOONS Milk
  • 350 g Flour
  • 50 g Cocoa powder
  • 1 glass (270 g) white chocolate cream
  • baking paper
  • 7-10 Tbsp Disposable piping bag

Directions

  1. 1

    Beat the butter, icing sugar and vanilla sugar until creamy with the whisk of the hand mixer. Stir in orange zest, eggs and milk one after the other. Mix flour and cocoa, stir in briefly. Pour the dough into a piping bag with a large star-shaped spout. Line 3 baking trays with baking paper. Spray approx. 70 flat tuffs onto the baking paper, pull the spout away to the side

  2. 2

    Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 6-8 minutes, allow to cool. Fill chocolate cream into a piping bag. Spray cream on the underside of 35 biscuits. Place the remaining biscuits on top and press down slightly. Packed cool and airtight, the shortbreads will keep for about 2 weeks.

  3. 3

    Waiting time approx. 1 hour

Nutrition Facts

KCAL
160 kcal
CARBS
5 g
FATS
11 g
PROTEINS
2 g