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Recipe by My Kosher Recipe Contest

Cookie Cokush

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Cookie Cokush
Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Gluten - Wheat - Egg
1 Hour, 10 Minutes
Diets

No Diets specified

Submitted by Gitty Dembitzer

 

One of my favorite Shabbos morning cakes hails from my grandmother, Bobby Feferkorn’s kitchen, who has the recipe from her mother, who used to bake this back in Krakow, Poland. It’s the perfect combination of a crispy cookie dough (we use the Polish word, kruchig at home, which means crispy) and sweet, oozy cokush cake chocolate.

Ingredients

Dough

  • 3 eggs

  • 1 cup sugar

  • 2 teaspoons baking powder

  • 1 cup oil or 2 sticks margarine

  • 1/3 cup orange juice

  • 1 tablespoon vanilla sugar

  • pinch of salt

  • 4 and 1/4 cups flour (add up to 1/2 cup as necessary)

Chocolate Filling

  • 1 cup cocoa

  • 2 cups sugar

  • 1 tablespoon vanilla sugar

Topping

  • sugar, for sprinkling

Directions

Prepare the Cookie Cokush

1.

Combine all ingredients for the dough.

2.

Divide the dough in two. Roll each one on a parchment paper approximately the size of a cookie sheet.

3.

Spread a thin layer of oil over the dough and then spread a layer of the cocoa and sugar mixture.

4.

Roll up as in a cokush cake.

5.

Sprinkle top with sugar and cut 3/4-inch slice marks.

6.

Preheat oven to 350 degrees Fahrenheit and bake for 45-50 minutes.

7.

Cut the slices through while hot.

Recipe tags

cookies crispy Gitty Dembitzer kokosh kokosh cake my kosher mykosher.com sweet
Cookie Cokush

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