Chocolate chip cookies

Name: Chocolate chip cookies
Cook time: 1 h
Total time: 1 h
Yield: 35
Ingredients: 300 g room-warm butter; 100 g Icing sugar; 2 packages Vanillin sugar; 7-10 Tbsp grated peel of 1 organic orange; 2 Eggs (size M); 2-3 TABLESPOONS Milk; 350 g Flour; 50 g Cocoa powder; 1 glass (270 g) white chocolate cream; baking paper; 7-10 Tbsp Disposable piping bag

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 35

300 g room-warm butter
100 g Icing sugar
2 packages Vanillin sugar
7-10 Tbsp grated peel of 1 organic orange
2 Eggs (size M)
2-3 TABLESPOONS Milk
350 g Flour
50 g Cocoa powder
1 glass (270 g) white chocolate cream
baking paper
7-10 Tbsp Disposable piping bag

Directions

1
Beat the butter, icing sugar and vanilla sugar until creamy with the whisk of the hand mixer. Stir in orange zest, eggs and milk one after the other. Mix flour and cocoa, stir in briefly. Pour the dough into a piping bag with a large star-shaped spout. Line 3 baking trays with baking paper. Spray approx. 70 flat tuffs onto the baking paper, pull the spout away to the side
2
Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 6-8 minutes, allow to cool. Fill chocolate cream into a piping bag. Spray cream on the underside of 35 biscuits. Place the remaining biscuits on top and press down slightly. Packed cool and airtight, the shortbreads will keep for about 2 weeks.
3
Waiting time approx. 1 hour