My family loves these simple cookies. They are chocolatey, but not too sweet. You need to plan them a little in advance, since the dough has to harden in a fridge for at least few hours.
Approximately 30 cookies • Preparation time: about 30 minutes • Cooling time: at least 2 hours, could be overnight • Baking time: 12 minutes
If you can prepare the dough the day before, do. It can be chilled in a fridge overnight, no problem. If the dough is not cold enough, icing sugar will melt into the cookie and you will lose the nice crackle effect.
If cannot chill them for more than 2 hours, do not worry. It should be enough, just split the dough in few pieces, this way it will chill more quickly.
✽ 225 g baking chocolate
✽ 110 g butter
✽ 1⅔ cups flour
✽ ⅔ cup sugar
✽ 3 eggs
✽ 2 teaspoons vanilla
✽ ½ teaspoon baking powder
✽ pinch of salt
✽ powdered sugar for rolling
Melt the butter and chocolate in a small pot. Use my tip to melt them easily and safely. Leave the pot to cool in a fridge.
Take the eggs and separate whites and yolks. First beat the whites until perfectly stiff and then add sugar (in 4 parts with few seconds of blending in between adding each part), and then yolks (one by one) and vanilla.
Now mix both the beaten eggs and the chocolate. You can keep gently blending, or you can do it by hand. If you prefer to mix by hand, make sure you are using a wide, wooden spoon and fold the chocolate in with the eggs.
Mix flour with salt and baking powder thoroughly, then mix them in with the wet ingredients. Form a ball from the dough, wrap to prevent from drying (I use beeswax covers, not to use plastic cling film) and chill until cold and hard.
After few hours (or a night), prepare the oven to baking (165ºC, line the tray with baking paper) and use a tablespoon to portion the dough. I use a measuring tablespoon, it has sharper edges and makes the process easier. From each portion make a small ball, roll it in icing sugar evenly and place on the tray to bake. No need to keep spaces too big, the cookies will get larger, but will keep their shape.
Bake for about 12 minutes (I love watching them crack) and cool.