Cookie balls with chocolate filling
6 servings
120 minutes
Chocolate-filled cookie balls are a refined treat of American cuisine, captivating with their contrasting textures and rich flavors. Their delicate, fragile dough infused with lemon zest, vanilla, and rum envelops a rich chocolate ganache. Outside, the balls are adorned with a layer of nuts that adds a light crunch and gives the pastry a noble touch. The origins of this recipe can be traced back to traditional American filled cookies that emerged in the mid-20th century and quickly became popular among sweet lovers. These cookies are perfect for cozy evenings with a cup of coffee or as festive treats that delight guests with elegance and richness of flavor.
1
Beat room temperature butter with sugar, vanilla sugar, egg, egg yolks, lemon zest, and rum. Add sifted flour and knead the dough. Then wrap it in plastic wrap and leave it in the fridge for an hour.
- Butter: 200 g
- Sugar: 150 g
- Vanilla sugar: to taste
- Chicken egg: 1 piece
- Egg yolk: 2 pieces
- Lemon zest: 1 piece
- Rum: 2 teaspoons
- Wheat flour: 350 g
2
Form small balls from the dough, dip in egg white, and roll in nuts.
- Egg white: 2 pieces
- Walnuts: 150 g
3
Place the cookies on a baking sheet lined with parchment paper, bake at 180 degrees. Bake until the ball rises and feels firm, about 20 minutes.
4
Melt 100 g of chocolate and 40 g of butter over low heat. Let it cool. Spread the filling on one half, cover with the other.
- Butter: 200 g
