Doppelte Schokoladenkekse

AUTHOR
Zackary Austin
DIFFICULTY
easy
RATING
5 2
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. 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. 2

    Stir in the chocolate-butter mixture. Mix flour, cocoa and baking powder and stir in briefly. Add the chopped chocolate.

  3. 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. 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.

Nutrition Facts

KCAL
330 kcal
CARBS
32 g
FATS
19 g
PROTEINS
6 g