8 Serves
87 Mins
Preheat your oven to 175°C and line a baking sheet with parchment paper.
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Vitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
5 µg / 400 µgCalcium
310 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
13 mg / 420 mgPhosphorus
426 mg / 1,250 mgPotassium
45 mg / 4,700 mgSodium
333 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
1 g / 28 gSugar
32 g / 50 gSaturated Fat
10 g / 20 gCholesterol
70 mg / 300 mgCaffeine
5 mgNet Carbs
61 gAlcohol
0 g
In a mixing bowl, whisk together the flour and baking powder until well combined.
In a separate large bowl, cream the butter and sugar together using a hand mixer until light and fluffy.
Add the egg and vanilla extract to the butter mixture, beating until fully incorporated.
Gradually fold the dry ingredients into the wet mixture to form a stiff cookie dough.
Divide the dough into portions, flatten each, place a piece of chocolate in the center, and wrap the dough around it to seal completely.
Arrange the stuffed cookies on the prepared baking sheet and bake for 25 to 30 minutes until golden brown.
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Danish