I always liked to baked these cookies with my sisters. What was that laughter if we had eaten so much from the raw dough, that hardly something was left for the cookies!
We just did not like to wait until they were baked. I have developed the dough and show you two new variants here - one with hazelnuts, the other with espresso.
From Cynthia's backbuchCookies
Chocolate dreams with variations | for about 60 cookies
125 g of butter
150 g of dark chocolate
270 g of flour
30 g of cocoa | unsweetened
1/4 tl cinnamon
1 pinch of cloves | ground
1/4 Tl salt
2 teaspoons of baking soda
2 Table spoons of milk
1 Tl vanilla extract
175 g sugar
50 g Muscovado sugar
Cup of untreated orange | finely rubbed
200 g powdered sugar for dusting
Stir 1 TL instant espresso powder under the molten dark chocolate.
Stir 60 g of roasted, finely ground hazelnuts under the dough.
1. Melt the butter and chocolate together. Stir well and set aside 10 minutes to cool.
2. Mix flour, cocoa, spices, salt and baking powder.
3. Wash the eggs with a hand mixer and slowly add the two sugar locations followed by orange abrasion. Only the cooled chocolate mass, then add the flour. Do not mix too much. Put the dough at least 2 hours, better overnight in the fridge.
4. Preheat the oven to 180 ⁰c (convection or bottom heat). Lay out a baking tray with baking paper. With a teaspoon of table tennis ball sized portions (about 15 g) off and roll with the palms to balls. Work quickly so that the dough is not soft.
5. Couple each ball in plenty of powdered sugar and place on the baking tray at a distance of 4 cm.
6. Bake cookies for about 10-12 minutes in the oven until the surface curles. But you must not get hard!
Tip: These cookies hold 5 days in an airtight sealed container or 3 months in the freezer.