- flour - 1 1/2 cups
- cocoa - 1/2 cup
- soda - 1/2 teaspoonfuls
- salt - 1/2 teaspoonfuls
- 1/2 teaspoon ground cinnamon
- unsalted butter - 240 grams
- water - 1 st. a spoon
- light brown sugar - 1 1/2 cups
- bitter chocolate - 270 Grams
- eggs - 2 Pieces (large)
- oat flakes - 1 1/2 cups
1. Preheat the oven to 175 degrees. To lace the two baking sheets with parchment paper or silicone mats. Cut the butter into 16 slices. Sift together the flour, cocoa, soda, salt and cinnamon. Set the bowl over the pot with boiling water. Put the butter in a bowl and add 1 tablespoon of water, then add brown sugar and chopped chocolate chocolate. Heat, stirring, until butter and chocolate begins to melt. Do not let the ingredients get very hot. 2. Remove from heat and beat with eggs. Add dry ingredients and beat until a uniform consistency is obtained. Stir with oatmeal. 3. Spoon the dough onto prepared baking sheets. Cookies should be located at a distance of 5 cm from each other. Bake the biscuits for about 12 minutes until the edges darken. Turn over the baking sheets and swap them in the middle of the cooking time. 4. Using a wide metal spatula, place the cookies on the rack to cool to room temperature. If the cookies are difficult to remove from the baking tray, wait a minute and try again. Repeat with the remaining dough, cooling the baking sheets between batches of biscuits.
Servings: 10