Cream and chocolate cookies

Preparation

1. For the cream mass we start by fitting the butterfly into the blades of the glass. We put the butter, oil and sugar in it. We program 3 minutes, speed 3.

2. We add the egg, the cream, the honey and the salt. We program 30 seconds, speed 2.

3. We remove the butterfly. We add the flour and yeast. We program 10 seconds, speed 4.

4. We put the dough on plastic wrap. We compact it with our hands into a ball. We wrap it in that paper and keep it in the refrigerator for approximately 2 hours.

5. We wash and dry the glass.

6. We now prepare the cocoa mass following the same steps. We fit the butterfly on the blades. We put the butter, oil and sugar in the glass. We program 3 minutes, speed 3.

7. Add the egg, milk, cocoa and salt. We program 30 seconds, speed 2.

8. We remove the butterfly. Add in flour and yeast. We program 10 seconds, speed 4.

9. We form a ball, wrap it in film and keep it in the refrigerator, next to the other. About 2 hours will be enough.

10. After that time we prepare two baking trays covering their bases with baking paper.

11. We take the dough out of the refrigerator. We take small portions of cream mass (the white one), about 5 or 7 g. We form with each portion a cylinder of about 6 centimeters, with our hands, and we support it on the baking paper giving it the shape of a "C". We also form cylinders with the chocolate mass and with them we convert those letters "C" into letters "O", superimposing one mass on the other. We make a small pressure with the finger in each joint, so that both masses do not separate. In my case, in each cookie, the joints alternate: in one the white part is on top and in the other it is at the bottom.

12. Bake at 180º (preheated oven) for approximately 8 minutes.

13. For baking, if you want the cream part to be very white and not golden, you can cover the cookies with aluminum foil during baking. If you do, find a way that this paper does not touch the surface of the cookies.