How it’s done
Recipe note: the quantities given are sufficient for 15 cookies
Step 1: Sieve the icing sugar into the cream cheese and mix together. Place a total of 15 teaspoon-sized blobs on a sheet of baking paper and freeze.
Step 2: Mix the flour, cocoa powder and bicarbonate of soda in a bowl.
Step 3: In a separate bowl, whisk together the melted butter, both sugars, salt and egg.
Step 4: Add the flour mixture to the butter mixture and mix briefly with a wooden spoon until the batter is uniform. Stir in the baking chocolate cubes and chill the dough for 1 hour.
Step 5: Preheat the oven to 180 °C top/bottom heat. Line two baking trays with baking paper.
Step 6: Shape the dough into balls of approx. 50 g each. Work a blob of frozen cream cheese into the centre of each ball and press flat on the baking paper. Place the dough rounds on the baking tray with enough space between them.
Step 7: Bake the cookies for approx. 11-12 minutes and leave to cool completely on the tray. They will only firm up as they cool.
Tip: For an even result, bake both trays separately.
Step 8: Sprinkle the cookies with a little salt flakes if desired and leave to cool on the baking tray for approx. 30 minutes.
Tip: If you like, you can press more chocolate cubes into the surface as soon as the chocolate cookies come out of the oven.
