Directions
- Remove the butter from the fridge, dice it up and leave on the table for 15 minutes before cooking.
- Preheat the oven to 160°C (320°F). Set top and bottom heat.
- Line two baking sheets with parchment paper.
- Sieve flour, cocoa, salt and baking powder into a bowl. Mix everything together.
- In the second bowl, cream the butter for about 5 minutes with the addition of white and brown sugar.
- Add the egg and mix for 2 more minutes.
- Stir continuously and gradually add dry ingredients and milk.
- When the dough combines, add the diced chocolate to the dough.
- Take 1 tablespoon of dough, form balls out of it and place on the baking tray lightly pressing and keeping a few centimeters spacing.
- Bake one sheet at a time, put the rest of the dough in the fridge.
- Place in the oven on the middle shelf. Bake the cookies for about 13-14 minutes. The edges of the cookies should harden and the middle should remain slightly soft.
- Remember not to bake the cookies any longer, otherwise they will harden and lose their charm.
Ingredients
150 g milk or semi-sweet chocolate
150 g all purpose flour
0.5 tsp. baking powder
100 g unsalted butter
3 tbsp. unsweetened cocoa powder
70 g brown sugar
70 g white sugar
1 egg
60 ml milk
pinch of salt
Fusion / Other
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