Self-rising flour, an egg (large, definitely large), and chocolate spread—that's all this wonderful recipe by Ruby Michael requires. Where’s the trick? The chocolate spread goes into the freezer and becomes a hard lump that’s wrapped in a quickly prepared dough into a ball with a surprise inside.
In the oven, it flattens into a perfect, soft cookie that hides, well, you know what—warm, melted chocolate spread. Even if the cookie is eaten the next day, it’s still perfect, but it will never survive that long.
Ingredients:
For the filling: 8 heaping teaspoons of your favorite chocolate spread
For the cookies: 200 grams of your favorite chocolate spread
1 large egg
125 grams of self-rising flour (a cup is 140 grams, so slightly less than a cup)
Preparation instructions:
1. Place 8 teaspoons of chocolate spread spaced apart on a baking sheet lined with parchment paper, and place immediately in the freezer.
2. In a bowl, mix the chocolate spread and egg until smooth.
3. Add the flour and knead until you get a uniform dough. Wrap the dough ball in plastic wrap and place in the refrigerator for 30 minutes.
4. Preheat the oven to 180°C (turbo).
5. Remove the dough from the fridge and divide into 8 equal balls. Weigh the dough ball and divide accordingly.
6. Take the chocolate spread from the freezer, flatten a dough ball with your hands, place the frozen chocolate spread in the center, and form a closed ball that wraps the chocolate. Place the balls spaced apart on the baking sheet.
7. Place the sheet in the oven for exactly 10 minutes. Remove from the oven and let the cookies cool for 10 minutes.
* If you didn’t finish the cookies right away (unlikely), store them in an airtight container.
Rubi Michael, in collaboration with Sugat