Ingredients with Measurements:
- 200g all-purpose flour
- 100g unsalted butter, softened
- 100g powdered sugar
- 2 egg yolks
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 100g dark chocolate, chopped
Special equipment needed:
- Piping bag with a small round tip
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, cream the butter and powdered sugar until light and fluffy.
3. Add the egg yolks, salt, and vanilla extract. Mix until well combined.
4. Sift the flour into the mixture and mix until a dough forms.
5. Roll the dough into small balls, about 1 inch in diameter.
6. Flatten each ball with your thumb and place a small piece of chopped chocolate in the center.
7. Fold the edges of the dough over the chocolate to enclose it completely.
8. Place the filled dough balls onto the prepared baking sheet, spacing them about 1 inch apart.
9. Bake for 15-20 minutes or until the edges are lightly golden brown.
10. Remove from the oven and let cool completely on the baking sheet.
11. Once cooled, fill a piping bag with the remaining chopped chocolate and pipe a small amount onto the top of each cookie.
Time:
Preparation time: 20 minutes
Cooking time: 15-20 minutes
Temperature:
Oven temperature: 350°F (180°C)
Serving size:
This recipe makes about 20 cookies.
Nutritional information:
Each cookie contains approximately 120 calories, 7g fat, 13g carbohydrates, and 2g protein.
Substitutions for ingredients:
- You can use margarine instead of butter.
- You can use milk chocolate instead of dark chocolate.
Variations:
- You can add chopped nuts, such as almonds or hazelnuts, to the dough.
- You can add a pinch of cinnamon or nutmeg to the dough for extra flavor.
Tips and tricks:
- Make sure the butter is softened before creaming it with the powdered sugar.
- Use a small round tip for the piping bag to make it easier to pipe the chocolate onto the cookies.
- Let the cookies cool completely before piping the chocolate onto them.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 1 week.
Reheating instructions:
The cookies can be reheated in the oven at 350°F (180°C) for 5-10 minutes to make them crispy again.
Presentation ideas:
Arrange the cookies on a plate or platter and dust with powdered sugar.
Garnishes:
You can garnish the cookies with chopped nuts or a drizzle of melted chocolate.
Pairings:
These cookies pair well with a cup of coffee or tea.
Suggested side dishes:
These cookies are a sweet treat on their own and do not require any side dishes.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk to moisten it.
- If the dough is too sticky, add a tablespoon of flour to dry it out.
Food safety advice:
Make sure to wash your hands and all utensils before handling the ingredients.
Food history:
Kue Kering Isi Coklat is a popular Indonesian snack that is often served during special occasions and holidays.
Flavor profiles:
These cookies have a buttery, crumbly texture with a rich chocolate filling.
Serving suggestions:
Serve these cookies as a dessert or snack.
Related Categories
Cooking Method: N/A
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Region: Indonesian
Taste: Sweet, Chocolatey, Crunchy, Nutty