Sometimes you want a cookie in the time it takes the oven to heat up. These are that cookie: 5 minutes to make, 7 to bake, no chilling. They come out soft and fudgy, deep red, and loaded with Kinder chunks and white chocolate chips — small, so you can have two.
The trick, as always, is to pull them out while they still look a touch underdone.
What you’ll need
Makes about 24 mini cookies.
- 110g unsalted butter, melted
- 150g brown sugar
- 115g white sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 210g plain flour
- 20g cacao powder
- A drop of red food colouring
- 1/2 tsp baking soda
- 1/2 tsp salt
- 100g Kinder chocolate, chopped into small pieces
- 100g white chocolate chips
Method
- Heat the oven to 180°C.
- Whisk the melted butter with the brown and white sugar until combined.
- Beat in the egg and vanilla.
- Sift in the flour, cacao, baking soda and salt and mix to a dough, then add the red colouring and mix until the colour is even.
- Fold in the Kinder pieces and white chocolate chips.
- Roll into small balls and bake at 180°C for 7 minutes — they should still look underdone when they come out.
- Let them set on the tray for a few minutes before moving; they firm up as they cool.
A couple of tips
- Keep them small. These are mini cookies on purpose — small balls bake through in 7 minutes and stay soft.
- A drop of colouring is enough. The cacao does most of the work; you only need a little red to get there.
Ours are baked fresh in-house every day. If you’re in Budapest, Bucharest or Belgrade, come grab one warm — walk-ins only. #webelieveinhandmade
