Choco Crinkles

Break the chocolate into small pieces. Melt the butter in a saucepan at low temperature and then add the chocolate and stir until the chocolate has completely dissolved. Then pull off the stove and let cool down a bit.

Mix the flour with the baking powder and salt. Separate the eggs. Beat the egg whites until stiff and then slowly pour in the sugar, beating more and more. Then gradually stir in the egg yolks and vanilla pulp.

Now very slowly fold in the chocolate butter and finally fold in the flour in portions. Put the dough in the refrigerator overnight, it should be very firm.

The next day, preheat the oven to 165 degrees, line baking sheets with baking paper, sift the powdered sugar into a shallow bowl. Now cut off the walnut-sized dumplings with a teaspoon, shape them slightly and roll them in the powdered sugar until they are completely white.

Now place the crinkles on the baking paper and bake on the middle rack for 12 minutes, no longer, otherwise they will get hard and that shouldn't happen, they are soft cookies. Let cool on the baking sheet.