For an extra gooey and decadent centre, consider placing a small piece of the nougat in the centre of each cookie dough ball before baking
| انشأ بواسطة | سبينس |
| وقت التحضير | 30 دقائق |
| Refrigeration Time | 30 minutes+ |
| وقت الطهي | 15 دقائق |
| عدد الأفراد | 10 |
| مطبخ | الأوروبي |
| النظام الغذائي | نباتي |
| إرشادات التحضير | وصفة سهلة |
| سعرات حرارية | 576 |
| دهون | 33.2g |
| المشبعة | 20.6g |
| بروتين | 6.6g |
| الكربوهيدرات | 64.7g |
| السكريات | 40g |
| نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان. تعرف على المزيد | |
المكونات
طريقة التحضير
تحميل PDFChop the nougat into bite-sized pieces and set aside.
In a large mixing bowl, cream together the softened butter and sugars until light and fluffy, approx. 2-3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, cocoa, bicarbonate of soda and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Roughly chop the Frey Milk Mahony Chocolate. Fold it into the cookie dough along with the nougat. Refrigerate the dough for at least 30 minutes.
Preheat the oven to 180°C, gas mark 4. Line two baking trays with baking paper.
Using an ice cream scoop, scoop out balls of cookie dough and place on the baking tray, spacing the cookies approx. 5cm apart. Bake the cookies for 10-12 minutes, or until the centres are set. The cookies may still appear slightly undercooked, but they will continue to firm up as they cool. Remove the cookies from the oven and allow them to cool on the baking trays for a few minutes before transferring them to wire racks to cool completely.
Store any leftover cookies in an airtight container for up to 3 days.
