Wednesday, December 01, 2010
I love making those cookies. They turn out slightly differently depending on type of chocolate and probably a few other less obvious factors, but they always taste nice.
I got the recipe (in Russian) from here, and that blogger took it from Anita Chu’s Field Guide to Cookies. I haven't made any other things from that book, but if this one is something to go by, it must be a great book. Won't mind getting one for Christmas.
Update: and here is the recipe I use in English, since I was asked for it. Mind you, it's a product of two translations by now (English>Russian>English) and I am not sure about my source, but I definitely omitted couple of small things, so it's best to get hold of the original book. But still
170 g chocolate, broken - any kind, depending on your preferences. I use dark chocolate.
60 g softened butter
95 g sugar (I use vanilla-flavoured sugar and omit vanilla essence from my source)
195 g plain flour
3/4 teaspoons baking powder
icing sugar (generous small plate) for dusting.
Melt chocolate and butter together, mix well. Beat eggs and sugar together, join with choc-butter and mix well . Sift flour, baking powder and salt, add to the mixture, mix well. Put the dough into a fridge for couple of hours to make forming of cookies easier.
Heat the oven to 170 (160 for fan-assisted in the original recipe, but mine is temperamental). Line a baking tray with baking paper. Roll dough into large walnut-sized balls and roll in icing sugar, covering the surface. Don't flatten the balls - they will spread a bit as they bake. Bake for 12 mins or so. Leave to coll on a rack
baking-related images at shutterstock