Chocolate angel eye cookies or "swimming pool cookies"
Choco-Angel Eyes cookies are the chocolate-infused version of the classic: delicate shortcrust pastry, a hint of cocoa, and a creamy chocolate filling instead of jam. Slightly crispy on the outside, soft and melting on the inside, perfect for anyone who wants extra chocolate in their Christmas baking.
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Portions: 40 large
For the dough:
- 150 g wheat flour Type 405
- 20 g Baking cocoa
- 50 g powdered sugar
- 1 TL Vanilla extract
- 1 pinch of salt
- 125 g softened butter
- 50 g ground almonds
For the filling:
- 200 g White and dark chocolate couverture per 100 g
For decoration:
- Some small gingerbread men
Preparation:
Prepare the dough
- Put the flour in a large bowl. Add the cocoa, powdered sugar, vanilla extract, a pinch of salt, the softened butter, and the ground almonds.
- Mix everything with a hand mixer and dough hooks, first on low speed, then on high. Alternatively, you can knead the dough by hand until it is smooth.
- Shape the dough into two rolls (about 4 cm thick).
- Wrap the dough rolls in cling film and refrigerate for at least 30 minutes.
Prepare the oven
- Preheat the oven to top/bottom heat: 180 degrees before
- Line a baking tray with parchment paper.
Forming balls
- Cut small pieces from the roll of dough.
- Roll each piece between your palms into a small ball (about the size of a walnut).
- Place the balls on the baking sheet, leaving some space between them.
Press indentations
- Take a round wooden spoon handle and press a hollow into each ball.
- Tip: If the dough is sticky, dip the spoon handle in flour.
Bake
- Slide the baking tray into the oven (middle rack) and bake the chocolate angel eyes for 12–14 minutes.
Let it cool down
- Carefully peel the baking paper with the finished cookies off the baking tray and let them cool completely on a wire rack.
Prepare the filling
- Chop the white and dark chocolate couverture into small pieces.
- Melt them carefully over a water bath at low heat.
- Pour the melted chocolate into a small freezer bag. Cut off a tiny corner to make a kind of piping nozzle.
Fill and decorate the cookies
- Press the melted chocolate into the indentations of the cookies.
- If desired, insert a small gingerbread man into the still soft chocolate.
- Let the cookies cool completely until the chocolate is firm.
large 100
Calories: 154 kcal