- sugar - 2 Cups
- rapeseed oil - 1/2 cup
- eggs - 4 pieces
- vanilla - 2 teaspoons
- cocoa - 1 cup
- flour - 2 Cups
- baking powder - 2 teaspoons
- salt - 1/2 teaspoonfuls
- sugar powder - 1/2 cup
- fat cream - 1/4 Glass (filling)
- instant espresso coffee - 2 teaspoons (filling)
- margarine or butter - 1 Art. spoon (filling)
- vanilla - 1 teaspoon (filling)
- Chocolate chips - 1 1/4 Cups (filling)
1. Make a cookie. In a medium bowl, mix cocoa powder, flour, baking powder and salt. Whisk the sugar and butter in a large bowl with a mixer. Add eggs one at a time and beat thoroughly. Stir with vanilla. Add half the flour mixture and whip. Add the remaining flour and mix until smooth. Cover the bowl with a lid and put the dough in the refrigerator for at least 4 hours. 3. Then from the cooled dough with the help of a teaspoon to form balls and roll them in powdered sugar. 4. Lay the balls on a baking sheet lined with a silicone rug or parchment paper. Bake for 10-12 minutes. Allow to cool completely. 5. Make the stuffing. Bring the cream to a boil over medium heat. Stir with espresso and remove from heat. Add margarine and chocolate, mix with a rubber spatula until smooth. Stir with vanilla. Cool the mixture for 10 minutes, then put in the refrigerator for 30 minutes or an hour until the filling reaches the desired consistency. 6. Lubricate the bottom of the pastry with a filling, cover the remaining halves on top and lightly press down to make sandwiches. If necessary, refrigerate the cookies for 15-30 minutes.
Servings: 8-10