Chocolate cookies with cappuccino ganache

Ingredients for 1 servings:

• 220 g flour
• 20 g baking cocoa
• 125 g butter, cold
• 65 g sugar
• 60 g brown sugar
• 1 tsp vanilla sugar
• 1 egg(s)
• some salt
• 180 g white chocolate
• 60 ml cream
• 2 tsp instant coffee powder

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 12 minutes; Total time approx. 1 hour 12 minutes

always succeed

In a large bowl, quickly knead the ingredients, from flour to salt, into a soft dough. Divide the dough into two equal pieces, wrap in cling film, and let rest for 1 hour. Preheat the oven to 160°C fan/convection oven. Roll out one half of the dough on a floured surface (approx. 2 mm thick) and cut out 5 cm circles. If you like, you can cut out smaller circles in the tops of the cookies like I did (see picture), but this isn’t necessary. Repeat with the other half of the dough. Bake the cookies on a baking sheet lined with baking paper for 10-12 minutes. For the ganache: Bring the cream and coffee powder to a boil. Remove the pan from the heat and add the white chocolate, broken into small pieces. Stir everything until the chocolate has melted, then let it cool (to room temperature). The ganache will be thick after it has cooled, so it’s best to spread the cream on one cookie with your fingers and place another cookie on top.