These chocolate morsels are truly addictive! Divine chocolate crinkle cookies that are eaten incredibly quickly…
Sift the flour together with the baking powder and salt.
In a bain-marie (no special equipment is needed, just place a metal or pyrex bowl over a pot of boiling water) melt the butter well with the chocolate couverture, after we have cut it into small pieces so that it melts more easily and quickly. Mix well until everything melts and our mixture becomes smooth.
Beat the eggs well, either with a mixer or by hand.
Pour the melted chocolate couverture and the beaten eggs into the sifted flour and mix well. We can beat them in the mixer or by hand.
Wrap our dough in cling film and leave it in the fridge for 2-3 hours. For greater convenience, put it in an air-tight container with lid.
Form this dough into approximately 32 balls.
For greater convenience, I had put the dough in a wide taper and in the fridge. When I took it out of the fridge I cut it into 32 pieces so that my cookies were about the same size.
Roll these balls in sifted icing sugar.
Place them thinly on a baking tray. Specifically, I needed 2 oven trays for this batch.
Bake in a preheated oven at 180°C/350°F for about 14 minutes.
Let them cool well on a wire rack, before trying them.
Servings 0