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  • Elena

Swedish Chocolate Cookies

Updated: Jan 21, 2021



๐’ฎ๐“Œโ„ฏ๐’น๐’พ๐“ˆ๐’ฝ ๐’ธ๐’ฝโ„ด๐’ธโ„ด๐“๐’ถ๐“‰โ„ฏ ๐’ธโ„ดโ„ด๐“€๐’พโ„ฏ๐“ˆ


200 gr butter, room temperature

250 gr granulated sugar (2,5 dl)

45 gr unsweetened cocoa powder (3/4 dl)

330 gr flour (5 dl)

1 tsp baking powder

1 tbsp vanilla sugar

1 egg for the dough + 1 egg for egg wash

1/2 tbsp golden syrup (omit if you canโ€™t find it)


Preheat the oven to 180ยฐ C and line two baking trays with baking paper.


Pour all ingredients in a bowl and mix with your hands until well combined to a soft dough. Divide the dough in 4 parts.

Take each part of dough and roll into a long roll (about 25 cm long), then use the palm of your hand to flatten each log and form a long oval shape, about 0,5 cm thick. You will fit two logs per baking sheet.


Brush each log with egg wash and sprinkle generously with pearl sugar or sprinkles. Bake in the oven for 10 minutes. Bake them rather a minute less than a minute more if you want to keep them chewy.. While the cookies are still on the hot baking tray, cut them in diagonal slices, about 2 cm wide. Let them cool completely on the tray and store in airtight container (best in a metal tin) or freeze. ๐Ÿค—


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