Favorite food bloggers present their new recipe every Sunday only at Famagusta.News
Portion: Family
Components
- 140 gr. flour for all uses, sifted
- 140 gr. granulated sugar
- 250 gr. chocolate couverture, finely chopped
- 3 eggs
- 80 gr. unsalted butter at room temperature
- ½ κ.γ. baking powder
- 4 tbsp. cocoa, sifted
- 1 pinch salt
- 1 sachet of vanilla
Execution method
- Melt the chocolate with the butter in a baking pan (a bowl which is on top of a saucepan with boiling water, without the bottom touching the water), stirring until it becomes a smooth mixture.
- Remove the bowl from the pan and leave the mixture to cool.
- Then, in another bowl, put the sugar and the eggs and beat for 4-5 minutes with a whisk until they are slightly fluffy and homogenous.
- Add in the melted chocolate to the mixture and stir.
- In a third bowl, add the cocoa, flour, salt and vanilla, and gently fold the mixture with a spatula. Add to the egg mixture and continue to mix until all the ingredients are homogenous.
- Transfer the dough for 2 hours in the refrigerator to tighten. (the dough is quite fluid).
- Preheat the oven to 170 degrees in the air and place in two pans non-stick grease.
- We shape balls from the cookie mixture, place them on a plate and press them a little afterwards with our hands, leaving a gap between them because they will spread during baking.
- Bake for 10-12 minutes.
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