Ingredients 80 gr melted butter 150 gr fine granulated sugar 1 tsp vanilla extract or 1 bean 2 large eggs 60 gr cocoa powder, sifted 125 gr all-purpose flour 1 tsp baking powder (leveled) 2 pinches salt Powdered sugar Equipment Sieve TAGS COOKIES & BISCUITS BUTTER LOW BUDGET CHRISTMAS CHOCOLATES Ingredients 80 gr melted butter 150 gr fine granulated sugar 1 tsp vanilla extract or 1 bean 2 large eggs 60 gr cocoa powder, sifted 125 gr all-purpose flour 1 tsp baking powder (leveled) 2 pinches salt Powdered sugar Video Instructions All ingredients should be at room temperature. Sift the flour, baking powder and salt into a bowl and set aside. In another bowl whisk the eggs with the sugar until well blended. Add the butter and vanilla and whisk again. Add the cocoa and whisk until fully incorporated. Add the sifted flour and gently fold the mixture with a spatula until completely absorbed. Cover the soft, sticky dough with plastic wrap and chill until firm, about 1 hour. It can also be refrigerated overnight. When the dough is firm, preheat the oven to 170°C (340°F) with the fan on and line two baking sheets with parchment paper. Scoop about 1½ tablespoons of dough for each cookie, roughly 35 to 40 g, roll into a ball and press gently in the center until about 3 cm wide. Roll the cookies in powdered sugar until fully coated and place them on the baking sheet, leaving 3 to 4 cm (1 to 1.5 inches) between them. Bake for 13 to 15 minutes, until set around the edges but still slightly soft in the center. As they bake, the cookies puff and crack all over, creating their characteristic crinkled surface. Let the cookies stand on the tray for 10 minutes, then transfer them carefully to a rack to cool completely. Tips You can freeze the unbaked shaped dough balls before coating them in powdered sugar. When ready to bake, take them straight from the freezer, let them rest for 15 minutes at room temperature, coat them in powdered sugar and bake normally, adding 2 to 3 extra minutes to the baking time. Cookies baked directly from the freezer hold their shape better and form more attractive cracks. If the powdered sugar melts during baking, roll the cookies first in granulated sugar and then in powdered sugar to keep the coating bright and stable. Mixing ½ teaspoon cornstarch into the powdered sugar helps absorb moisture and keeps the coating from dissolving in the oven. TAGS COOKIES & BISCUITS BUTTER LOW BUDGET CHRISTMAS CHOCOLATES
