Name: Chocolate Fondue Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 6 serving(s)
Ingredients: 1 cup (150 g) unbleached all-purpose flour; 1/2 tsp baking powder; 1/4 tsp baking soda; 1 pinch salt; 6 tbsp (85 g) unsalted butter, softened; 2/3 cup (140 g) brown sugar; 1 egg; 3 oz (85 g) dark chocolate, chopped, or dark chocolate chips; 6 tbsp (90 ml) chocolate-hazelnut spread (Nutella-style); 2 small clementines, peeled and separated into segments; 1 banana, cut into thin rounds; 1 1/4 cups (170 g) fresh raspberries or other berries

Preparation

Cookies
- With the rack in the middle position, preheat the oven to 375°F (190°C). Line a baking sheet with a silicone mat or parchment paper.
- In a bowl, combine the flour, baking powder, baking soda and salt.
- In another bowl, cream the butter and brown sugar with an electric mixer. Add the egg and mix for 1 minute. Using a wooden spoon, stir in the dry ingredients. Add the chocolate and mix to combine.
- Shape into 6 balls using about 1/4 cup (60 ml) of the mixture for each one. Arrange on the baking sheet, evenly spaced out, without flattening the dough.
- Bake for 12 minutes or until the cookies are golden around the edges but still very soft at the centre. Let cool for 5 minutes.
Toppings
- Using a small offset spatula, spread 1 tbsp (15 ml) of the chocolate-hazelnut spread over the centre of each hot cookie. Top with the fruit. Serve immediately.

Chocolate Fondue Cookies

Categories

Ingredients

Cookies

Toppings

Preparation

Cookies

Toppings

Personal Note

To help you with this recipe

RICARDO Non-stick Baking Sheet