|Picture by F. Meier|
This recipe comes from Franzi and I must say, the picture is making my mouth watering.. so, here the recipe:
- 4oz (125g) unsweetened chocolate, chopped
- 1/4 cup (60g) unsalted butter
- 1.5 cups (235g) all-purpose plain flour
- 1/2 cup (45g) Dutch-process cocoa powder
- 2 tbsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 2 cups (500g) granulated sugar
- 1 tsp vanilla extract or half a vanilla bean
- 1.5 cups (280g) miniature semisweet plain chocolate chips
- 1/2 cup (60g) confectioner's icing sugar
- Place the chocolate and butter in the top of a double boiler placed over barely simmering water. Heat, stirring often, until the butter and chocolate melt. Remove from over the water and set aside to cool slightly. In a bowl, stir together flour, cocoa powder, baking powder, and salt. Set aside.
- In a large bow, combine the eggs, granulated sugar, and vanilla. Beat until light in color and thick, about 3 minutes. Stir in the melted chocolate mixture until blended. Add the dry ingredients and beat until incorporated. Stir in the chocolate chips. Cover the bowl and refrigerate until the dough is firm enough to roll into balls, about 2 h.
- Preheat the oven to 165 degC. Line two rimless baking sheets with baking paper. Sift the icing sugar into a small bowl.
- To form each cookie, roll a rounded tbsp of dough between your palms into a 4 cm ball, and roll the ball in the icing sugar. PLace the cookies 7.5 cm apart on the prepared baking sheets.
- Bake the cookies, 1 sheet at a time, until the tops are puffed and crinkled and feel firm when lightly touched, 13-17 min. Let the cookies cook on the baking sheet for 5 min, then transfer the cookies to wire racks to cool completely.