Bitter Chocolate Cookies in Powdered Sugar
12 servings
150 minutes
Chocolate cookies are always a treat. This recipe is simple and reliable, but the main thing is to spend money and not use cocoa powder, but real bitter chocolate, preferably 70%. Then the cookies will have a bright and rich taste of real chocolate. And the finishing touch is powdered sugar, without it the cracked brown balls will not look so aesthetically pleasing.
1
Melt chocolate and butter in a water bath, remove from heat, and let cool slightly.
- Butter: 80 g
- 70% dark chocolate: 170 g
2
Meanwhile, whisk the eggs with sugar until thickened.
- Sugar: 0.5 glass
- Chicken egg: 2 pieces
3
Add vanilla extract and melted chocolate to the egg mixture. Mix thoroughly.
- Vanilla extract: 1 teaspoon
- 70% dark chocolate: 170 g
4
Add cocoa, salt, and baking powder to the flour. Mix by sifting through a sieve, then add to the egg-chocolate mixture and stir until smooth.
- Wheat flour: 0.5 glass
- Cocoa powder: 2 tablespoons
- Baking powder: 0.8 teaspoon
- Salt: 0.3 teaspoon
5
Put the dough in the refrigerator for 2 hours.
6
While the dough cools, preheat the oven to 165 degrees and line the bottom of the baking tray with parchment paper.
7
Make small balls from chilled dough (about 4 cm in diameter), roll them in powdered sugar, place on a baking sheet, and slightly press the balls on top with fingers to change their shape to resemble gingerbread.
- Icing sugar: 3 tablespoons
8
Bake in the oven for about 12 minutes.
