Soft on the inside and crispy on the outside. Best enjoyed on the day of baking, even right out of the oven when they are still warm.
Ingredients
- Dark or bittersweet chocolate 200 g
- Butter 100 g
- Sugar 2/3 cup
- Large eggs 3
- Vanilla extract 2 tsp (or vanilla sugar 1 tbsp)
- Baking powder 1/2 tsp
- Salt a pinch
- Flour 1 and 2/3 cups
- Powdered sugar for coating 1/2 cup
Preparation
In a bowl set over a pot of boiling water, melt the chocolate broken into pieces and the butter cut into chunks. Beat the egg whites until stiff, gradually adding the sugar by teaspoonfuls, then the yolks, and the vanilla extract. Mix with the melted chocolate.
Mix the flour with the salt and baking powder, then add to the chocolate mixture, stirring until smooth. Cover with plastic wrap and refrigerate overnight or for at least 4 hours.
Form 2.5 cm wide balls from the chilled dough, coat them thoroughly in powdered sugar, and place on a baking sheet lined with parchment paper. If the dough softens and warms while shaping the balls, refrigerate the remaining dough and take it out in batches to keep it well chilled. This helps the powdered sugar remain dry and the cookies crack nicely after baking.
Bake for about 10 minutes at 170°C.
