Name: Bittersweet Chocolate Cookies
Prep time: 45 min
Cook time: 12 min
Total time: 57 min
Yield: 60 servings
Cuisine: Bake
Ingredients: 500.00 ml flour cake; 60.00 ml cocoa powder; 2.00 ml Baking powder; 2.00 ml salt; 250.00 g butter unsalted, at room temperature; 125.00 ml sugar; 1.00 eggs; 5.00 ml vanilla essence; 150.00 g dark chocolate chopped; 125.00 ml hazelnuts or almonds, chopped; 250.00 ml icing sugar to sprinkle

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Ingredients (11)

500.00 ml	flour — cake
60.00 ml	cocoa powder
2.00 ml	Baking powder
2.00 ml	salt
250.00 g	butter — unsalted, at room temperature
125.00 ml	sugar
1.00	eggs
5.00 ml	vanilla — essence
150.00 g	dark chocolate — chopped
125.00 ml	hazelnuts — or almonds, chopped
250.00 ml	icing sugar — to sprinkle

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Method:

Sift together the flour, cocoa powder, baking powder and salt in a mixing bowl. Beat the butter and sugar until light and fluffy.

Add the egg and vanilla essence and beat until well blended. Add the chocolate and nuts and mix well. Add the flour mixture and mix well. Cover the dish with clingfilm and refrigerate until the dough is firm, about 30 minutes.

Meanwhile preheat the oven to 160°C. Roll tablespoonfuls of the dough into balls and arrange on ungreased baking sheets. Flatten the balls lightly with the palm of your hand until about 8 mm thick.

Dust the cookies with icing sugar and bake for 10-12 minutes or until they have risen and the tops start to crack. Using a spatula, transfer the cookies to cooling racks and leave to cool completely. Dust with extra icing sugar.