Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
To fill
How it's done
Dough
Place the eggs in a bowl along with all the other ingredients up to and including the vanilla, mix using the whisk on a mixer. Whisk in the butter, continue to whisk until the mixture becomes lighter in colour.
Mix the flour, baking powder and salt in a bowl, mix in the chocolate chunks, add to the egg mixture, mix. Shape into 12 balls using an ice cream scoop or by hand. Place on a baking tray lined with baking paper, leaving plenty of room between each ball, chill for approx. 30 mins.
To fill
Dip the ice cream scoop or a tablespoon in cold water, drain, make a hollow in the middle of each ball. Stir the jam until smooth, place in the hollows.
To bake
Approx. 14 mins. in the centre of an oven preheated to 180 °C. Remove from the oven, leave the cookies to cool on a rack.
| Tip: | Instead of rose hip jam, you can also use raspberry or apricot jam. |
|---|---|
| Shelf life: | Store in an airtight container for approx. 5 days. |
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