Soft in the middle and crispy on the outside. These cookies are best enjoyed the day they are baked, even right out of the oven when they are still warm. These cracked cookies will charm you with their flavor.
Ingredients
- Dessert or dark chocolate – 200 g
- Butter – 100 g
- Sugar – 2/3 cup
- Large eggs – 3
- Vanilla extract – 2 teaspoons or Vanilla sugar – 1 tablespoon
- Baking powder – 1/2 teaspoon
- Salt – a pinch
- All-purpose flour – 1 2/3 cups
- Powdered sugar – 1/2 cup (for coating)
Preparation
In a heatproof bowl set over a pot of simmering water, melt the chocolate broken into pieces along with the chopped butter.
Beat the egg whites until stiff peaks form, adding the sugar one teaspoon at a time. Mix in the egg yolks and vanilla extract. Fold in the melted chocolate mixture.
In a separate bowl, combine the flour with the baking powder and salt. Stir this into the chocolate mixture until smooth. Cover with plastic wrap and refrigerate overnight or for at least 4 hours.
From the chilled dough, form 2.5 cm (1 inch) balls and coat them thoroughly with powdered sugar. Place them on a baking sheet lined with parchment paper. If the dough becomes too soft while shaping, return the remaining dough to the refrigerator and work in batches to keep it cool. This will ensure that the powdered sugar on the cookies stays dry and the cookies crack nicely during baking.
Bake for about 10 minutes at 170°C (340°F).
