- unsweetened chocolate - 90 Grams
- Butter - 18 Art. spoons
- big eggs - 4 pieces
- extract of vanilla - 1 teaspoon
- sugar 1 1/2 cups
- salt - 1/2 teaspoonfuls
- ground cinnamon - 1 1/2 teaspoons
- cocoa powder - 1/2 cup
- flour - 1 1/2 cups
- powdered sugar - 1/4 cup
- milk - 1 1/2 Art. spoons
Melt the chocolate with 1 glass of oil in a saucepan over medium heat, stirring constantly. Allow to cool slightly. Beat eggs, vanilla and granulated sugar in a bowl with an electric mixer at medium speed for 4 to 5 minutes. Add the chocolate mixture, salt, cinnamon, 1/2 cup of cocoa and flour. Heat the waffle iron and sprinkle the surface with oil. Put about 1 tablespoon of dough into the center of each compartment of the waffle iron. Close the lid and cook for about 1 1/2 minutes. Lay on the grill, the bottom side up. Allow to cool completely. Repeat with the remaining dough, lubricating the surface of the waffle iron with oil after each batch. Melt the remaining 2 tablespoons of butter in a small saucepan over low heat. Add the powdered sugar and the remaining 2 tablespoons of cocoa, mix until smooth. Add the milk. Carefully grease the surface of each cookie with glaze. Leave to stand for about 10 minutes. Sprinkle the cookies with powdered sugar. The cookie can be stored in an airtight container at room temperature for up to 2 days.
Servings: 48