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Korova Cookies

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Korova Cookies

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.


Cooking time- Number of servings-

Ingredients for Korova Cookies




Step-by-step instruction of cooking Korova Cookies


Step 1

Sift the flour. Add salt, cocoa, baking powder and mix well.


Step 2

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.


Step 3

Form "sausages". Each wrap in plastic wrap. The diameter of the "sausage" approximately 4 cm to Put in the freezer.


Step 4

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.


Step 5

Bake for exactly 12 minutes plus or minus 1-2 minutes at 160-170 degrees C.


Step 6

Ready!


Step 7

Enjoy your tea!