- flour - 1/2 cup
- cocoa - 1/4 Glass
- espresso - 4 teaspoons
- baking powder - 1 teaspoon
- salt - 1/8 teaspoons
- butter - 4 items. spoons
- light brown sugar - 2/3 Glass
- big egg - 1 piece
- bitter or semi-sweet chocolate - 120 Grams
- milk - 1 st. a spoon
- sugar powder - 1/2 cup
In a small bowl, mix together the flour, cocoa, espresso, baking powder and salt. Whip the butter and brown sugar with an electric mixer. Add the egg and the chilled chocolate. Reduce the speed, gradually add dry ingredients. Add the milk and mix. Roll the dough into a plastic wrap and put it to frost for about 45 minutes. Preheat the oven to 175 degrees. Line the baking tray with parchment paper. Circle the test circles with a diameter of 2.5 cm. Pour the powdered sugar into a bowl and roll the biscuits in it. Lay the cookies on prepared baking sheets, 2 cm apart. Bake until cracks appear on the top of the cookie, from 12 to 14 minutes. The cookie should be soft. Allow to cool completely on the grate.
Servings: 18