- unsalted butter - 10 items. spoons
- light brown sugar - 1 1/4 Cups
- bitter chocolate - 300 Grams
- flour - 2 1/2 cups
- cocoa - 1/2 cup
- soda - 1 teaspoon
- salt - 1/2 teaspoonfuls
- ground cinnamon - 1/4 teaspoons
- ground cloves - 1/8 Teaspoons
- eggs - 2 Pieces (large)
1. Cut the butter into 10 pieces. Put the butter, sugar and chopped chocolate in a 1 liter pot. Put the pan on a low heat and heat, from time to time stirring, until the ingredients are completely dissolved. Beat mixture with a mixer. Sift together the flour, cocoa, soda, salt, cinnamon and cloves. Add the eggs to the chocolate mixture one at a time and beat the mixer at a low speed. Add dry ingredients and whisk with a mixer until the dough becomes smooth and shiny. 2. Put the dough on the work surface and split it in half. Turn each piece into a plastic wrap and put in the refrigerator for at least 1 hour or up to 3 days. Preheat the oven to 175 degrees. To lace the two baking sheets with parchment paper or silicone mats. Form the balls from the test, using for each 1 tablespoon of dough. Lay the balls on the baking sheet at a distance of about 2.5 cm. Lightly press the biscuits with your fingertips. 3. Bake the biscuits for 10-12 minutes, turning the baking sheets and changing them in the middle of the cooking time. Ready cookies should crack from above. Leave the liver to cool on the baking sheets for 2 minutes, then use a wide metal spatula to gently transfer the cookies to the stand. Cool to room temperature. Repeat with the remaining dough, cooling the baking sheets between batches of biscuits.
Servings: 25