Pie Cookies: Matilda
Indulge in these scrumptious pie cookies inspired by Matilda, featuring a rich chocolate ganache that oozes deliciousness with every bite! Made with buttery pie crust and decadent cocoa, these treats are perfect for satisfying your sweet tooth. Get ready to impress your friends and family with a delightful twist on classic cookies!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥛Dairy & Eggs(3)
- 110g of cold butter (7.7 tbsp)
- 150g of whipped cream (5.29 oz)
- 60g of egg (2.12 oz)
🫙Pantry Staples(8)
- 4g of baking powder (0.14 oz)
- 2g of baking soda (0.07 oz)
- 150g of dark chocolate (5.29 oz)
- 32g of cocoa (1.13 oz)
- 185g of all-purpose flour (1.48 cup)
- 60g of white sugar (0.3 cup)
- 55g of brown sugar (0.28 cup)
- 5g of vanilla essence (0.18 oz)
👨🍳 Instructions
- 1
Initial creaming: In the mixing bowl, place the butter, both types of sugar, and vanilla essence. Beat for about 4 minutes until a creamy, smooth, and homogeneous texture is achieved.
- 2
Integration of liquids: Stop the machine and scrape the sides of the bowl with a spatula, ensuring all ingredients are at the bottom. Incorporate the egg and beat at medium speed for an additional minute, checking that the mixture is completely uniform.
- 3
Incorporation of dry ingredients: Add the dry ingredients (previously sifted) in two parts. If preferred, they can be added all at once. Mix for 1 minute just until integrated. Once a smooth, compact, and homogeneous dough is obtained, refrigerate for 30 minutes to allow the dough to rest.
- 4
Portioning and Shaping: Divide the dough into balls of 100-120g (the standard weight for a pie cookie). Place each portion in a mold or ring of 8-9 cm.
- 5
Baking: Bake at 180°C - 190°C for 12 to 14 minutes without a fan.
- 6
Shaping the 'Basket': After removing from the oven, let rest on the tray for 5 minutes. While the dough is still warm, press the center with a flat surface (press, lid, or bottle) to create the cavity of the basket. Let cool for another 10 minutes, unmold, and transfer to a rack.
- 7
Ganache: In a bowl, place both ingredients and melt them in a double boiler or microwave. Mix to unify and pour into each basket. Leave at room temperature to cool for an hour to set.
💡 Pro Tips
- ✓Cream the butter and sugars for exactly 4 minutes at medium speed, not longer, since over-creaming incorporates excess air that causes the cookie base to collapse when you press the center for the basket shape.technique4 minutes
- ✓Chill the dough for a full 30 minutes at 4°C before portioning because this solidifies the butterfat, preventing excessive spread during baking and preserving the defined ring shape needed for the basket cavity.timing30 minutes at 4°C
- ✓Weigh each portion precisely to 100-120g using a kitchen scale rather than eyeballing, since inconsistent mass changes bake time and creates uneven wall thickness that can crack when pressed into a basket shape.equipment100-120g
- ✓Press the center indentation exactly 5 minutes after removing from the oven, when the cookie is still pliable from residual heat (around 60-70°C) but has set enough structurally to hold the impression without fully collapsing.timing5 minutes rest
- ✓Bake without a convection fan at 180-190°C because forced air circulation would dry the surface too quickly, forming a rigid crust before the center is warm enough to reshape into the basket well.equipment180-190°C, no fan
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Pie Cookies: Matilda
Indulge in these scrumptious pie cookies inspired by Matilda, featuring a rich chocolate ganache that oozes deliciousness with every bite! Made with buttery pie crust and decadent cocoa, these treats are perfect for satisfying your sweet tooth. Get ready to impress your friends and family with a delightful twist on classic cookies!
📝 Ingredients
Serves 4🥛Dairy & Eggs(3)
- 110g of cold butter (7.7 tbsp)
- 150g of whipped cream (5.29 oz)
- 60g of egg (2.12 oz)
🫙Pantry Staples(8)
- 4g of baking powder (0.14 oz)
- 2g of baking soda (0.07 oz)
- 150g of dark chocolate (5.29 oz)
- 32g of cocoa (1.13 oz)
- 185g of all-purpose flour (1.48 cup)
- 60g of white sugar (0.3 cup)
- 55g of brown sugar (0.28 cup)
- 5g of vanilla essence (0.18 oz)
👨🍳 Instructions
- 1
Initial creaming: In the mixing bowl, place the butter, both types of sugar, and vanilla essence. Beat for about 4 minutes until a creamy, smooth, and homogeneous texture is achieved.
- 2
Integration of liquids: Stop the machine and scrape the sides of the bowl with a spatula, ensuring all ingredients are at the bottom. Incorporate the egg and beat at medium speed for an additional minute, checking that the mixture is completely uniform.
- 3
Incorporation of dry ingredients: Add the dry ingredients (previously sifted) in two parts. If preferred, they can be added all at once. Mix for 1 minute just until integrated. Once a smooth, compact, and homogeneous dough is obtained, refrigerate for 30 minutes to allow the dough to rest.
- 4
Portioning and Shaping: Divide the dough into balls of 100-120g (the standard weight for a pie cookie). Place each portion in a mold or ring of 8-9 cm.
- 5
Baking: Bake at 180°C - 190°C for 12 to 14 minutes without a fan.
- 6
Shaping the 'Basket': After removing from the oven, let rest on the tray for 5 minutes. While the dough is still warm, press the center with a flat surface (press, lid, or bottle) to create the cavity of the basket. Let cool for another 10 minutes, unmold, and transfer to a rack.
- 7
Ganache: In a bowl, place both ingredients and melt them in a double boiler or microwave. Mix to unify and pour into each basket. Leave at room temperature to cool for an hour to set.
💡 Pro Tips
- ✓Cream the butter and sugars for exactly 4 minutes at medium speed, not longer, since over-creaming incorporates excess air that causes the cookie base to collapse when you press the center for the basket shape.technique4 minutes
- ✓Chill the dough for a full 30 minutes at 4°C before portioning because this solidifies the butterfat, preventing excessive spread during baking and preserving the defined ring shape needed for the basket cavity.timing30 minutes at 4°C
- ✓Weigh each portion precisely to 100-120g using a kitchen scale rather than eyeballing, since inconsistent mass changes bake time and creates uneven wall thickness that can crack when pressed into a basket shape.equipment100-120g
- ✓Press the center indentation exactly 5 minutes after removing from the oven, when the cookie is still pliable from residual heat (around 60-70°C) but has set enough structurally to hold the impression without fully collapsing.timing5 minutes rest
- ✓Bake without a convection fan at 180-190°C because forced air circulation would dry the surface too quickly, forming a rigid crust before the center is warm enough to reshape into the basket well.equipment180-190°C, no fan