So tender and flavorful, filled with chocolate and covered with chocolate, these chocolate Ischler cookies are the best!
Ischlers are Austrian cookies but they are also very popular in Romania. We love to have these nutty, tender and loaded with chocolate cookies on each Holiday, especially for Christmas.
According to the original recipe, Ischlers consists of two Linzer cookies filled with jam (especially apricot jam) and topped with melted chocolate.
I’m a huge chocolate lover, so I prefer chocolate filled cookies. They are so rich and decadent 🙂
The dough is pretty easy to make. It can be a plain Linzer dough or it can be enriched with ground walnuts or almonds. The dough is soft and easy to work with, but a little sticky. If your dough is too sticky, just sprinkle some flour or place it between plastic wraps. It will be easier to roll it out.
Salted or unsalted butter?
Definitely you should use unsalted butter, it’s the best option for cookies. It contains about 80-82% fat and your cookies will be very tender and will hold their shape better.
As regarding the chocolate cream, I used chocolate ganache. It’s absolutely delicious and very easy to make with only 2 ingredients. Chocolate buttercream would also be a great choice to fill up these Ischler cookies.
The glaze is made from melted chocolate mixed with 2 tablespoons of vegetable oil.
These chocolate Ischler cookies are amazing and you definitely have to give them a try! I bet they are Santa’s favorite cookies 😉
You should also try:
Ingredients for chocolate ischler cookies
– 350 gr (2 3/4 cups) flour
– 200 gr (1 3/4 stick) unsalted butter (82 % fat), soft
– 1 egg yolk
– 150 gr (1 cup and 3 tablespoons) powdered sugar
– 130 gr (1 cup and 2 tablespoons) ground walnuts
– a pinch of salt
– 1 tablespoon vanilla essence
For chocolate ganache
– 200 gr (7 oz) dark chocolate
– 200 ml (1 cup minus 3 tablespoons) heavy cream
Optional: vanilla or rum essence
– 200 gr (7 oz) dark chocolate
– 30 ml (2 tablespoons) vegetable oil
How to make chocolate Ischler cookies
Place soft butter and powdered sugar into a medium mixing bowl. Mix until creamy. Add a pinch of salt, vanilla essence and the egg yolk and mix to combine.
Add the ground walnuts and mix to combine.
Add the flour, gradually, and mix to incorporate. When the dough becomes to thick I prefer to stir with a spatula until the whole flour is incorporated.
Cover the dough with a plastic wrap and refrigerate for about 30 minutes.
Meanwhile prepare the chocolate ganache.
Place heavy cream and chocolate into a heat proof bowl and melt (microwave or water bath). Stir and allow to cool to room temperature. Refrigerate for about 1 hour (or place into the freezer for 15-20 minutes then keep in the refrigerator till you need it).
Remove the dough from the refrigerator. If the dough is too sticky you can place it between 2 plastic wraps or sprinkle some flour. Roll out the dough into a 5-7 mm (0.19 – 0.27 inches).
Using a circle cookie cutter cut as many shapes as you can. Grab the scraps, roll out and cut out again till you finish the dough.
Place the cookies into the baking pan lined with parchment paper. Keep distance between cookies.
Place the cookies into the preheated oven and bake on 180 °C (356 °F) for about 10 minutes or until the edges are slightly brown.
Allow to cool completely.
Meanwhile make the glaze
Melt the chocolate (microwave or water bath). Stir the vegetable oil into the melted chocolate. Stir until the vegetable oil is evenly incorporated.
Remove the ganache from the refrigerator. Mix until fluffy.
Spread about 1 teaspoon chocolate ganache onto one cookie, then sandwich with a second cookie.
Using a teaspoon, glaze the cookies. Pour the glaze in the center and evenly spread it with circular motions.
Decorate with sprinkles, walnuts or almonds.
Chill before serving.