This "double" chocolate chip cookies, a longtime Parisian hit, once it did the patisserie of Pierre Herme. The Russian cow any relation has not - only to the same bar from "a Clockwork orange". Which is a pity. I would like to think that the Russian genius, not the genius of a French pastry art belongs to a wonderful idea to first freeze the sausage of dough and then slice it and, without defrosting, baking the best cookies.
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Sift the flour. Add salt, cocoa, baking powder and mix well.
The butter, sugar mix and add vanilla. Chocolate chop, add to oil and stir. Enter the flour and again mix well. The dough is ready.
Form "sausages". Each wrap in plastic wrap. The diameter of the "sausage" approximately 4 cm to Put in the freezer.
Frozen "sausages" cut into slices very gently (preferably with a knife, nail file). The thickness of the pastry about 1.5 cm On a baking tray lay a baking paper and spread the chopped cookies.
Bake for exactly 12 minutes plus or minus 1-2 minutes at 160-170 degrees C.
Enjoy your tea!