A quick and delicious recipe. The first step is using the bain-marie to melt the chocolate.
I discovered that this cooking system was invented by a philosopher called Maria Judea or Maria Prophetissima. Her life is shrouded in mystery but she is known to have lived between the 1st and 3rd centuries BC. In Alexandria of Egypt, she was the first known alchemist in history.
It fascinates me to know the history of practices, which we take for granted.
Soft chocolate cookies
- Preparation time: 30 minutes
- Ingredients to makes 20 cookies
- Difficulty: Easy recipe
- Ingredients
- 2 ½ oz (60 grams) of butter
- 7 oz (200 grams) of dark chocolate
- 2 eggs
- 4 oz (100 grams) of sugar
- 7 oz (200 grams) of all-purpose flour
- ½ oz (10 grams) of bitter cocoa
- Half a sachet of baking powder
- For the coating:
- 2 oz (50 gams) of granulated sugar
- 2 oz (50 grams) of powdered sugar
- Instructions
- In a bain-marie, melt the chocolate with the butter. Leave to cool.
- In a bowl, whisk the eggs with the sugar with an electric mixer. Add the chocolate, then the sifted flour and the baking powder. Mix well and then put in the fridge to harden for at least two hours.
- Preheat the oven to 350°F.
- Make many balls as big as a walnut and roll them first in granulated sugar, then in icing sugar. Place the cookies well apart on a baking sheet covered with parchment paper.
- Place in the oven and cook for about ten minutes.
Tips to ensure the success of the dish:
- Both the flour and the yeast must be sieved first.
- On the baking tray, the biscuits should be placed spaced apart because they will grow in sie during baking.
- As soon as they are baked, the biscuits will be very soft. However, they will take on the right consistency when they cool down.
