I found this recipe in Kuchnia Magazine. I loved them right away for their deep chocolate taste. Keep cookies on the airtight container up to 7 days and they will stay fresh and moist.
- 8 oz semi-sweet chocolate,
- 1 ¼ cups all-purpose flour,
- ½ cup cacao powder,
- 2 tsp. baking powder,
- ¼ tsp. salt,
- 4 ⅕ oz unsalted butter, softened,
- 1 ¼ cup brown sugar,
- 2 large eggs,
- ⅓ cup milk,
- 1 cup confectioners sugar.
- Put the semi-sweet chocolate in a microwave-safe bowl and microwave in 30 seconds intervals, stirring, until smooth.
- Sift together the flour, baking powder, cacao and salt in a medium bowl. Set aside.
- Beat butter and brown sugar until light and fluffy, about 2-3 minutes. Add eggs, vanilla extract and beat until well combined, about 1 minute.
- Pour into butter mixture melted chocolate, whisk until combined.
- Reduce the mixer speed to medium low and beat dry ingredients in 2 batches, alternating with milk.
- Wrap dough and refrigerate at least for 2 hours or overnight.
- Preheat oven to 325°F. Line a couple baking pans with parchment paper.
- Put confectioners sugar in a bowl. Form the cookies into 1 1/2-inch balls. Roll the balls in the confectioners sugar to coat. Place on the baking sheets spaced about 2-inch apart.
- Bake for 13-15 minutes until cookies puffed and firm. Let cool completely on the banking sheets.
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