Dark chocolate beauties! This Chocolate Galleta recipe makes an excellent sandwich cookie, perfect for your choice of Luker Chocolate filling! It also serves as an exceptional crust for cheesecakes, tarts, and other baked treats!
Moist and chocolatey cookies with an intense cocoa flavor and filled with smooth Nevado 35% White Chocolate icing - goes great with a glass of milk or your favorite ice cream!
5.11 oz (145g) Luker 22/24 Cocoa Powder
9.91 oz (281g) Butter, soft
12.13 oz (334g) Sugar
0.18 oz (5g) Salt
1.83 oz (52g) Eggs
2.19 oz (62g) Milk
0.14 oz (4g) Vanilla Extract
7.09 oz (201g) All Purpose Flour
0.56 oz (16g) Baking Powder
Cream butter and sugar in a small stand mixer with paddle attachment.
Combine eggs, milk and vanilla. Add to the mixer slowly. Scrape bowl.
Combine flour, cocoa powder, baking powder and salt. Add to mixer.
Mix on speed 1 until dough just forms. Do not over mix.
Chill on prepared sheet pans under refrigeration.
Temper in room before rolling out.
Roll out galleta dough to 1/4" and cut 20 with a 2" round cookie cutter.
Place on parchment lined cookie pan and bake in a 325°F oven for 7-8 minutes or until edges start to brown. Cool completely at room temperature before filling.
The Luker Natural 22/24 Cocoa Powder has great color and the malty flavor of Fino de Aroma, which gives this cookie fantastic character. This recipe makes an excellent sandwich cookie filled with any of the Luker Chocolate Icings, and also makes an exceptional crust for cheesecake, tarts and other baked goods.
Dark Chocolate Beauties
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