How to cook chocolate chip cookies with a layer of white cream

You will need
  • For the test:
  • - 220 gr. butter;
  • - 150 gr. Sahara;
  • - a teaspoon of vanilla essence;
  • - 200 gr. dark chocolate;
  • - 1 large egg;
  • - 210 gr. flour;
  • - 90 gr. cocoa powder (without sugar);
  • - teaspoon of salt;
  • - Half a teaspoon of soda.
  • For cream:
  • - 110 gr. butter;
  • - 230 gr. powdered sugar;
  • - a teaspoon of vanilla essence;
  • - 15 ml of milk;
  • - a pinch of salt.
Melt the butter, let it cool slightly. Melt chocolate in a water bath.
Whip sugar and butter in a bowl with a whisk. Add vanilla essence and chocolate, mix well. Lastly, add the egg and mix until smooth.
Mix flour, salt, cocoa and soda in a separate bowl. Sift them into a bowl with cream, knead a homogeneous dough with a wooden spatula or spoon.Put in the fridge for 30-60 minutes.
Put the cooled dough on the food film, form a "sausage" with a diameter of 6 centimeters, put it in the refrigerator for 2 hours.
Preheat oven to 170 ° C, cover 2 baking sheets with baking paper.
Cut the dough into 5-6 mm thick slices. Put cookies on baking sheets and bake for 20 minutes.
While the ready-made cookies are cooling, prepare the cream. Beat with a mixer the butter at room temperature to a creamy state, pour in powdered sugar, pour in vanilla essence and beat again. Add milk and a pinch of salt, continue to beat until a beautiful and uniform cream.