No intro this time. Just ... chocolate!
For approximately 50 cookies:
225 g dark chocolate
175 g flour
60 g cocoa
10 g baking powder
pinch of salt
60 g butter
170 g brown sugar
2 eggs
1 vanilla bean
75 ml milk
caster sugar and confectioners sugar
Chop chocolate into small pieces and melt it in the microwave or a double broiler.
Mix baking powder, flour and cocoa in one bowl.
Mix butter and brown sugar in the other bowl. Once thoroughly combined, add the eggs, vanilla and salt. Continue mixing and the mixture will lighten in colour and expand a bit. Then add the melted chocolate.
Once mixed alternately add flour and milk.
Let the mixture cool in the fridge for at least four hours, even better over night.
Turn on the oven to 175° C. Prepare two deeper plates, one with caster sugar and one with confectioners sugar.
With your hands, shape the mixture into balls. You will need to work quickly, because the dough will melt because of the heat of your hands. You will have a hard time avoiding the mess altogether, s don't stress. The result will be well worth it. Because the batter is so sticky, it is easiest to make a few balls and let them sit in the caster sugar and then wash your hands. Then roll the balls in caster sugar until fully covered and then roll them in the confectioners sugar until again fully covered. Roll them a bit in your hand to get rid of excess sugar.
Lay the balls on a baking tray lined with baking paper. They will expand during baking so leave enough space in between. If you make the balls 2 centimetres in diameter, you will get cookies that will be 4-5 centimetres wide.
Bake for 13 minutes. Once you take them from the oven, they will be very soft, so handle them carefully. Once they have cooled down, they will harden a bit, so that they will be easier to move from the tray. Store them in an airtight container so that they do not get hard.
These really are one of my favorite cookies, if not THE favorite. Purely chocolate and soft... mmmmm
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