Deep Dark Chocolate Cookies

Ingredients for 1 servings:

• 380 g dark chocolate
• 380 g chocolate (drops)
• 120 g butter
• 2 eggs
• 1 tsp vanilla extract, liquid
• 170 g sugar
• 75 g flour
• 2 tbsp cocoa powder
• 1 tsp baking powder
• ¼ tsp salt

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

American recipe – very chocolatey, for 35 pieces

Line baking sheets with parchment paper. Chop the chocolate and place it in a microwave-safe bowl with the butter. Melt in the microwave on high, pausing frequently and stirring frequently with a fork, until a thick mixture forms. Beat the eggs and vanilla with an electric mixer until fluffy. Add the sugar and mix for a while. Add the chocolate mixture and stir until combined. Mix the flour, cocoa powder, baking powder, and salt in a bowl and gradually stir into the other mixture. Once combined, fold in the chocolate chips with a fork. The mixture will be quite thick and firm. Drop large heaping spoonfuls onto the baking sheets. The cookies will barely rise, so they don’t need too much space between them. Chill the sheets for 30 minutes. Ideally, place them in the refrigerator, or in the garden or on the balcony in winter. Preheat oven to 160°C. Bake the cookies for 16-20 minutes. Then let it cool on the baking tray for 2-3 minutes, then place it on a wire rack to cool completely.