Ingredients
- 150 g yogurt
- 120 g sugar
- 380 g flour
- 8 g baking powder
- 120 ml vegetable oil
- A few drops of vanilla essence (or a pinch of vanillin)
- 200 g semi-sweet chocolate
- 2 tablespoons almonds, chopped
Preparation
Step 1: Prepare the Dough
In a large mixing bowl, whisk together the yogurt, sugar, vegetable oil, and vanilla essence until smooth and creamy.
Add the flour and baking powder, then mix well until all the ingredients are fully combined and a soft dough forms.
Step 2: Shape the Cookies
Take small portions of dough and roll them into balls.
Gently flatten each ball to form cookie shapes.
You can shape them round, oblong, or use cookie cutters for fun designs.
Step 3: Bake the Cookies
Preheat the oven to 180°C (350°F).
Line a baking sheet with parchment paper and arrange the cookies on top.
Bake for about 20 minutes, or until lightly golden.
Remove from the oven and allow them to cool completely.
Step 4: Prepare the Chocolate Coating
Melt the semi-sweet chocolate using a bain-marie (double boiler) or in a microwave-safe bowl.
Once melted, stir in the chopped almonds until they are fully coated in chocolate.
Step 5: Coat the Cookies
Dip each cooled cookie into the chocolate-almond mixture, ensuring it is evenly coated.
Let the excess chocolate drip off, then place the cookies on parchment paper.
Step 6: Let the Chocolate Set
Allow the cookies to rest at room temperature until the chocolate sets completely.
This may take some time, but it’s worth the wait!
Serving
Once the chocolate has set, your crunchy-on-the-outside, soft-on-the-inside cookies are ready to enjoy. Perfect with tea, coffee, or as a sweet snack anytime!
