Recipe by GalicioBocharit
I make this recipe when I have no energy to make one of my more elaborate desserts. It's very easy to make, and the cookies come out soft and bakery-perfect! I love this recipe so I've translated it off the ynet.co.il site, which credited Osnat Roth of the Tusha Patisserie in Tel Aviv.
Top Review by Heather Sullivan
These are probably very nice cookies but I've found, once I made and tried them, that they really depend on your chocolate. Buy the best tasting, to you, dark chocolate you can find as these cookies really will taste exactly like the chocolate you put into them. I used a 73% cocoa chocolate I normally use for baking (still high quality but not something I'd eat normally). Because of the richness, make the balls quite small. The recipe makes much more than 20 cookies. Slightly time consuming due to chill time, shaping and rolling.
- 200 g dark chocolate
- 30 g butter
- 100 g sugar
- 2 eggs
- 1 egg yolk
- 170 g flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon vanilla extract
- powdered sugar, for dusting
Directions See How It's Made
- Melt chocolate and butter in a bowl over a pot of boiling water.
- Mix sugar, eggs and yolk in a mixer.
- Add chocolate mixture to sugar & egg mixture.
- Blend flour and baking powder and add to the mixture bowl to complete the dough.
- Freeze for 2 hours.
- Preheat oven to 180°Celsius.
- Remove from freezer and roll dough into little balls.
- Roll in powdered sugar and bake on cookie sheet for 7 minutes. The cookies should remain a little soft in the center. Don't overbake or they'll be dry.