Chocolate cookies with white chocolate & mint

Preparation time: 20 minutes

Ingredients for about 30 biscuits


1) 110 gr.  couverture chocolate

2) 190 gr. flour

3) 40 gr. cacao

4) 1 pinch of salt

5) 225 gr. butter or margarine, at room temperature.

6) 65 g. white sugar

7) 2 tbsp brown sugar

8) 2 egg yolks

9) 1/2 vanilla pod, (seeds), or 1-2 drops of vanilla extract

10) 5 fresh chopped mint leaves

11)  1/2 cup of white sugar (for sprinkling)

To make the stuffing:

1) 100 g. chopped white couverture chocolate

2) 3 tbsp cream, 35% fat

3) 4-5 leaves of fresh mint

How to do:

1) In double boiler, melt the chocolate. In a bowl, sift the flour, the cacao and the salt.

2) In a mixer, beat the butter and sugar (white and brown) until they fluffy well. Add the egg yolks one by one, vanilla, mint and chocolate, while you continue the beating. Finally, pour in the mix the flour, cacao and salt. Roll the dough into a membrane and refrigerate for about 1 hour.

3) Preheat the oven to 175 º C.

4) In a bowl, add the 1/2 cup sugar. Divide the dough into 30 small balls, sprinkle them with the sugar and  place them on a baking sheet at 6-7cm from each other. With your index finger or the back of a ladle do in the center of each dough ball a small dent pressing slightly (do not press hard, because it will stretch out excessively in baking and will not have the desired shape). Bake for 10 minutes.

5) Remove them from the oven and with our finger we press again the dents that have inflate slightly with baking and put it back in the oven for 3′-4 ‘. Remove them again and let them cool thoroughly, for about 1 hour.

Stuffing: In a double boiler add chocolate, cream and mint, and melt while stirring with a spatula. With a spoon fill the dents of cookies with the mixture. Let them cool down to stabilize the chocolate and serve.

Tip: You can add truffle before baking, for more chocolaty flavor.