Chocolate cookies

Name: Chocolate cookies - Anabela H.
Ingredients: 200 g dark chocolate; 230 g flour; 2 eggs; 50 g butter; 100 g granulated sugar; 1 pinch of baking powder; rum essence; powdered sugar

Dessert - Chocolate cookies by Anabela H. - Recipia

These chocolate cookies were first made one evening with the idea of having something nice for my morning coffee. I was intrigued by the dough that rests in the fridge overnight, which isn’t something you often see in classic cookie recipes. When I bake them, the smell of chocolate fills the entire kitchen. I love the texture – a crispy exterior with a soft center. Quick Info Total time: at least 8 hours (including chilling) Active preparation time: 20-30 minutes Baking time: about 10 minutes per batch Servings: 20-25 cookies (depending on the size of the dough balls) Difficulty: easy-medium Recipe type: quick dessert, great with coffee or for Christmas platters Ingredients 200 g dark chocolate 50 g butter 2 eggs 100 g granulated sugar 230 g flour 1 teaspoon baking powder rum essence (to taste) powdered sugar (for rolling) granulated sugar (also for rolling, separate from the one in the dough) Preparation Method 1. In a larger bowl, prepare the eggs and sugar. Beat them with a mixer for a few minutes until the sugar has dissolved. Add the rum essence here. 2. Melt the chocolate together with the butter over a double boiler, taking my time. If I’m in a hurry, it can also be done in the microwave in short bursts, stirring constantly to avoid burning the chocolate. 3. When the chocolate and butter have cooled slightly (not hot, but not cold either), pour them over the beaten eggs. Mix for a minute until everything is well combined. 4. In a separate bowl, mix the flour with the baking powder. Gradually add the flour to the wet mixture, stirring with a spatula or large spoon. The dough will remain quite soft and sticky. I don’t worry about that. 5. Cover the bowl with plastic wrap and refrigerate for at least 7-8 hours, usually overnight. The dough needs to firm up well; otherwise, it will be hard to shape. 6. Take the dough out of the fridge and preheat the oven to 180°C (356°F). Line a baking tray with parchment paper. 7. Using my hands or a spoon, take small pieces of dough and shape them into balls about the size of a walnut. I work quickly because they soften quickly. 8. Roll each ball first in granulated sugar, then coat it completely with powdered sugar. Place them directly on the tray, leaving some space between them – they will flatten and crack beautifully on top while baking. 9. Place the tray in the oven for about 10 minutes. I don’t extend the baking time, even if they seem soft – they will firm up enough once cooled. Why I Make This Recipe Often These cookies are quick to prepare, require no hard-to-find ingredients, and keep well for two to three days. For anyone looking for a sweet treat without spending too much time in the oven, this recipe works every time. I use them for lunch boxes, breakfast, or take them to the office. Tips and Variations Tips Don’t skip the chilling step – if the dough isn’t well chilled, you won’t be able to work with it. I use thin gloves if I have more shaping to do; otherwise, the dough sticks to my hands. I don’t leave them in the oven for more than 10-11 minutes, even if they seem raw. They will firm up after cooling. Substitutions Dark chocolate can be replaced with milk chocolate, but they will become sweeter and the texture will differ slightly. The rum essence can be omitted or replaced with vanilla if you don’t like the rum flavor. Variations You can add grated orange zest for a fresher taste. If I want a slightly different look, I skip the granulated sugar for rolling and only use powdered sugar. Serving Ideas They pair well with coffee or tea, as a dessert, or as a sweet snack at a gathering with friends. They are perfect on a Christmas platter alongside other cookies. Frequently Asked Questions 1. Can I use milk chocolate instead? Yes, but the cookies will be sweeter and less intense in flavor. The texture will remain similar. 2. What should I do if the dough is too sticky after chilling? If it hasn’t firmed up properly, let it chill for another hour or two. Don’t add flour, as it will change the texture. 3. Why do I need to roll the cookies first in granulated sugar and then in powdered sugar? The granulated sugar helps achieve the cracks during baking, while the powdered sugar gives them their characteristic white appearance. 4. Can they be frozen before baking? I don’t recommend it. The dough contains raw egg and a lot of chocolate, which changes its texture when frozen and makes it hard to shape afterward. 5. What can I do if I don’t have a mixer? You can beat the eggs and sugar with a whisk, but you’ll need to whisk until the sugar is almost dissolved. Nutritional Values The values are approximate, for an average cookie (if 22 pieces are made): Calories: ~95 kcal Protein: 1.5 g Fat: 4.5 g Carbohydrates: 12.5 g They are quite rich desserts due to the chocolate and sugar. The calories may vary depending on how much sugar remains on the surface or how large the dough balls are. Storage and Reheating The cookies can be stored at room temperature in a sealed container for up to 3 days. After that, they start to harden and lose their specific texture. Reheating is not recommended; they should be consumed as they are. If too many remain and have hardened, they can be crumbled and used in a dessert with cream or yogurt.

Preparation

Mix the eggs with the sugar until it melts. Add the rum essence. Melt the chocolate with the butter in a double boiler (or microwave), and after it cools slightly, add it to the egg mixture. Mix again for another minute. Combine the flour with the baking powder and add it gradually. The result is a soft and sticky dough that we refrigerate for 7-8 hours or overnight. After it has hardened, form suitable balls, roll them in granulated sugar, then cover them with powdered sugar and place them on a baking sheet lined with parchment paper. Bake in a preheated oven at 180°C for about 10 minutes. They will flatten slightly and crack. Do not leave them in the oven too long, as they will become hard when cooled.

Chocolate cookies

Preparation

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