Doppelte Schokoladenkekse

Name: Doppelte Schokoladenkekse
Cook time: 40 min
Total time: 40 min
Yield: 24
Ingredients: 600 g Fine dark chocolate (at least 70 % cocoa); 250 g Butter; 4 Eggs (Gr. M); 7-10 Tbsp Salt; 200 g demerara sugar; 100 g white sugar; 350 g Flour; 50 g Cocoa; 2 coated Tsp Baking Powder; baking paper

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 24

600 g Fine dark chocolate (at least 70 % cocoa)
250 g Butter
4 Eggs (Gr. M)
7-10 Tbsp Salt
200 g demerara sugar
100 g white sugar
350 g Flour
50 g Cocoa
2 coated Tsp Baking Powder
baking paper

Directions

1
Roughly chop 300 g chocolate. Break remaining chocolate into pieces and melt with butter in hot water bath. Beat the eggs, 1 pinch of salt, brown and white sugar with the whisk of the mixer for 6-8 minutes until foamy.
2
Stir in the chocolate-butter mixture. Mix flour, cocoa and baking powder and stir in briefly. Add the chopped chocolate.
3
Line about three trays with baking paper. Cut out the dough with an ice-ball former, put 2 dough balls on top of each other and press them slightly flat. Place the portions on the baking tray with enough space between them, as they will run apart.
4
Bake one after the other in a preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: see manufacturer) for 10-12 minutes. Let them cool down.