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- Lemon Ice Cream: https://iz0.top/docs/recipes/Ice-Cream/Limonlu-Dondurma/
- Banana Whey Protein Ice Cream: https://iz0.top/docs/recipes/Ice-Cream-Ninja/muzlu-whey-protein-dondurma/
- Chocolate Protein Ice Cream: https://iz0.top/docs/recipes/Ice-Cream-Ninja/kakaolu-proteinli-dondurma/
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- Ninja Strawberry Cheesecake Protein Ice Cream: https://iz0.top/docs/recipes/Ice-Cream-Ninja/ninja-cilekli-cheesecake-protein-dondurma/
- Chocolate Chip Butter Cookies: https://iz0.top/docs/recipes/Cookies/chocolate-chip-butter-cookies/
- Korova Cookies: https://iz0.top/docs/recipes/Cookies/korova-kurabiyesi/
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# Korova Cookies

> [!NOTE]
> **Recipe Summary**  
> Rich chocolate French-style cookies made with brown and white sugar, plenty of cocoa powder, and chopped dark chocolate; shaped into logs, chilled, sliced, and baked.

## Ingredients

| Ingredient | Amount | Notes |
| :--- | :--- | :--- |
| Flour | 1 + 1/4 cups (175 g) | |
| Cocoa powder | 1/3 cup (30 g) | |
| Baking soda | 1/2 tsp | |
| Butter | 150 g | Softened at room temperature for 30 min |
| Brown sugar | 2/3 cup (120 g) | |
| White sugar | 1/4 cup (50 g) | |
| Salt | 1/4 tsp | |
| Vanilla extract | 1 tsp | |
| Dark chocolate | 150 g | 70% cocoa, chopped |

## Instructions

{{% steps %}}
1. ## Beat Butter and Sugars
   Beat the butter (150 g), which has been softened at room temperature for 30 minutes, in a mixing bowl until creamy. Add brown sugar (120 g), white sugar (50 g), vanilla extract (1 tsp), and salt (1/4 tsp), and continue beating for 2–3 minutes.

2. ## Sift Dry Ingredients
   In a separate bowl, sift together the flour (175 g), cocoa powder (30 g), and baking soda (1/2 tsp).

3. ## Combine the Dough
   Add the sifted dry ingredients to the butter mixture. Mix as briefly as possible until just combined. Fold in the chopped dark chocolate pieces (150 g) until evenly distributed.

4. ## Shape and Chill
   Gather the dough and divide it into two equal portions. Roll each portion into a log about 4 cm in diameter and wrap tightly in plastic wrap. Refrigerate for 2–3 hours.

5. ## Slice and Bake
   Preheat the oven to 165°C. Slice the chilled logs into 1.5 cm thick rounds. Arrange on a baking sheet, leaving about 2.5 cm between each cookie. Bake for 12 minutes.
{{% /steps %}}

## Useful Notes

> [!TIP]
> **Baking One Sheet at a Time**  
> For even heat distribution and optimal texture, it is recommended to bake only one sheet at a time in the oven.

> [!NOTE]
> **Crumbly Slices**  
> If the dough tends to crumble while slicing due to the chocolate chunks, gently press the pieces back together by hand before placing them onto the baking sheet.