- flour - 2 Cups
- cocoa - 1/2 cup
- salt - 1/2 teaspoonfuls
- soda - 1/2 teaspoonfuls
- instant coffee espresso. spoons
- extract of vanilla - 1 teaspoon
- Butter - 3/4 Cups
- light brown sugar - 1 cup
- sugar - 1/2 cup
- big egg - 1 piece
- large egg yolk - 1 piece
- bitter or semi-sweet chocolate - 210 Grams
Preheat the oven to 160 degrees. To lace the two baking sheets with parchment paper, put it aside. In a small bowl, mix together the flour, cocoa powder, salt and soda, set aside. In a small bowl, mix together espresso, vanillin and a tablespoon of water, set aside. In a bowl with an electric mixer, whip butter and sugar at medium speed, about 5 minutes. Add egg and yolk, stir. Add the mixture of espresso, mix well. Reduce the speed and gradually add the flour, whisking after each addition. Add chopped chocolate. Using a scoop for ice cream, to form a dough from the dough and put on a baking sheet at a distance of 7 cm from each other. Bake the biscuits for about 20 minutes. Remove from the oven and allow to cool completely.
Servings: 18