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A pure delight for chocolate lovers! A smooth texture for a crunchy top ... Don `t resist! The recipe for about 60 cookies:
Melt 230g of dark chocolate and book.
Mix in a bowl: 180g flour , 50g cocoa powder unsweetened, 2c. in baking powder and 2 pinches of salt . Book.
Whisk 300g soft butter (I spent a few seconds in the microwave!) with 300g brown sugar until mixture is frothy. Stir in 2 eggs , 1 tsp. Coffee vanilla extract and melted chocolate.
Gradually add flour mixture, cocoa, baking powder and 80 ml of milk , continuing to mix until you have a smooth paste.
Share in four, wrap each portion in cling film to use them one by one.
Into the fridge and let them firm up 2h.
The past 2 hours, preheat your oven to 180 ° c.
Prepare two bowls containing: one 200g white sugar , another 120g icing sugar . They will use in the coating of the paste.
In one portion of dough, make a couple of balls of 2.5cm in diameter (like a big ball!).
Roll these balls, one by one, then in white sugar in the icing sugar before placing them on a baking sheet lined with parchment paper, spacing them about 5 cm.
Bake 15 minutes. They will spread out and crack. Wonderful!
Remove and cool on rack.
Proceed similarly for the other three portions of dough. These little wonders will keep up to 3 days ... though I was not able to prove it: here, the next night there were more!