A recipe for chocolate ice-cream cookies from mines (also called "Earthquake Cookies" or "Cracked Chocolate Cookies"). The cookies are fried in a fudge-like texture that is reminiscent of brownies.
Ingredients (18-20 ice cookies):
3 tablespoons cocoa powder
Half a cup of sugar
4 tablespoons oil
1/2 teaspoon vanilla extract (optional)
1 egg
3/4 cup white flour mixed with half a teaspoon baking powder
1/4 cup chocolate chips or dark chocolate / chopped milk (50 grams)
1-2 tablespoons water (* add only in the case of using a small egg and as needed)
For coating: powdered sugar (3-4 tablespoons)
preparation method:
· Mix all the ingredients in the order in which they are recorded until soft, uniform dough is obtained (the dough should be slightly sticky). Wrap the dough in plastic wrap and transfer to the freezer for 25-30 minutes (until the dough stabilizes and balls can be prepared).
Heat the oven to 180 degrees and place the oven pan in baking paper.
Make small balls in the amount of a spoon (about 3 cm in diameter), roll well in a plate with powdered sugar and place on baking paper in intervals.
Put in a preheated oven for 10 minutes until the cookies become firm from the outside but remain soft inside. Remove and cool slightly.
Remarks:
You can prepare the mixture a few hours before and keep in the refrigerator.
If the cookies are very flat during baking, it means that the dough was too hot and soft before baking. It is important to work quickly to keep the dough stable and cold and the balls stable.