- flour - 2 1/4 Cups
- unsweetened cocoa - 2 Art. spoons
- soda - 1 teaspoon
- salt - 1/2 teaspoonfuls
- ground cinnamon - 1/4 teaspoons
- fresh nutmeg - 1 pinch
- unsalted butter, room temperature - 4 items. spoons
- light brown sugar - 1 1/4 Cups
- sugar - 1/2 cup
- large eggs - 2 pieces
- extract of vanilla - 1 teaspoon
- melted and chilled bitter chocolate - 60 Grams
- sour cream - 1 cup
- dried currant or raisins - 1/2 cup (if desired)
1. Preheat the oven to 190 degrees. To lace the two baking sheets with parchment paper or silicone mats. Stir in a large bowl of flour, cocoa, soda, salt, cinnamon and nutmeg. Mix in a large bowl whisk butter at medium speed. Add the sugar and whisk for 2 minutes, then add the eggs one at a time. Shake for another 1 minute. Reduce the speed of the mixer to low and add vanilla extract and melted chocolate. Whisk at low speed, then add the dry ingredients in 3 supplements and sour cream into 2 supplements, alternating them. Start and finish with a flour mixture. Beat until smooth smooth test is obtained. Stir with currants or raisins, if used. 2. Spoon the dough onto the baking sheets at a distance of 5 cm from each other. For 1 cookie, use a full teaspoon with a slide. Bake the biscuits for 12-15 minutes, turning the baking plates and changing them in the middle of the cooking time. Remove the baking sheets from the oven, allow to stand for 1 minute, and then use a wide metal spatula to gently transfer the cookies to the stand. Cool to room temperature. 3. Repeat with the remaining test. Store cookies in a container between layers of waxed paper. The cookie can be stored at room temperature for 4 days or hermetically packaged and frozen for up to 2 months. You can make a biscuit sandwiches with cream, whipped cream or ice cream, greasing one half and pressing on top of the other.
Servings: 10