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YIELD
about 53 pieces
Ingredients
For the cookies:
- 330 g bittersweet chocolate, chopped
- 4 tablespoons (60g) unsalted butter, soft, at room temperature
- 4 eggs
- 1⅓ cups (320 ml) granulated sugar
- 1 teaspoon vanilla extract /powder
- ½ cup (125 ml) all-purpose flour
- ½ teaspoon baking powder
For the garnish:
- 200 g white chocolate
- chocolate colouring
Instructions
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Melt the chocolate and butter in absolutely clean and dry saucepan over low to medium heat, stir occasionally, until obtain a smooth chocolate mixture.
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In the meantime, stir together the eggs, vanilla and sugar in a big bowl. Set aside. In a large bowl, sift together the flour and baking powder. Add the melted chocolate mixture into the egg mixture and stir. Preheat the oven to 180 degrees Celsius /350 F. Line a baking sheet over the baking pan. Add the chocolate – egg mixture into the bowl with the dry ingredients and stir until obtain a smooth mixture. Do not overmix.
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Scoop a tablespoon of the batter onto the prepared baking sheets. Bake about 10 minutes at 180 degrees Celsius/350 F. Do not overbake. When you take the cookies out of the oven they should be soft when you touch them (but once you let them cool, they will change consistency). Leave the cookies to cool completely on the baking sheets before remove them.
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Melt the chopped white chocolate in a clean and dry metal, ceramic or glass bowl. Use a microwave on low power in 10-second increments to melt the chocolate to a smooth consistency or use a double boiler/ a metal pot filled with water and a glass bowl to melt the chocolate over low heat. Add a small amount of either powdered- or oil-based food coloring. Mix the colorant into the chocolate with a plastic spatula. Use a coffee spoon or a small stick to decorate the cookies.
