Chocolate Fondue Cookies
Chocolate Fondue Cookies
Ingredients
- 1 cup (150 g) unbleached all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 pinch salt
- 6 tbsp (85 g) unsalted butter, softened
- 2/3 cup (140 g) brown sugar
- 1 egg
- 3 oz (85 g) dark chocolate, chopped, or dark chocolate chips
- 6 tbsp (90 ml) chocolate-hazelnut spread (Nutella-style)
- 2 small clementines, peeled and separated into segments
- 1 banana, cut into thin rounds
- 1 1/4 cups (170 g) fresh raspberries or other berries
Instructions
- With the rack in the middle position, preheat the oven to 375°F (190°C). Line a baking sheet with a silicone mat or parchment paper.
- In a bowl, combine the flour, baking powder, baking soda and salt.
- In another bowl, cream the butter and brown sugar with an electric mixer. Add the egg and mix for 1 minute. Using a wooden spoon, stir in the dry ingredients. Add the chocolate and mix to combine.
- Shape into 6 balls using about 1/4 cup (60 ml) of the mixture for each one. Arrange on the baking sheet, evenly spaced out, without flattening the dough.
- Bake for 12 minutes or until the cookies are golden around the edges but still very soft at the centre. Let cool for 5 minutes.
Chocolate Fondue Cookies