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These are the best cookies I have ever eaten and made. If you haven't tried them yet, you have to do it;)
They melt in your mouth and are full of chocolate. The exterior is crisp and the interior is fluffy.
- 225 g dark chocolate (50% cocoa content)
- 60 g butter
- 100 g sugar
- 2 large eggs
- 225 g flour
- 1 teaspoon vanilla essence
- 1 teaspoon grated baking powder (4 g)
- a pinch of salt
- caster sugar and powdered sugar for rolling biscuits
Preparation time: over 120 minutes
RECIPE PREPARATION Desert chocolate crinkles:
Mix the eggs with the sugar until light in color and double in volume.
Put the chopped chocolate and butter in a bowl and melt in a bain-marie.
Add the melted and slightly warm chocolate over the eggs, mix until smooth, then add the sifted flour mixed with baking powder, a pinch of salt and vanilla essence. Stir until completely homogenous.
The dough obtained is left in the fridge for at least 3 hours or even overnight.
Form balls like a walnut and roll them first in caster sugar and then in powdered sugar. Place the biscuits in the oven tray lined with baking paper.
Bake at 170 ° C for a maximum of 10 minutes. Do not exceed this time because the inside must remain slightly damp, as in black.
As soon as they are taken out of the oven, they are left to cool slightly in the pan because they are very fragile and soft, after which they are placed on a plate.