Chocolate Espresso Biscuits
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 180 g chocolate, dark, chopped
- 30 g butter, soft
- 150 grams flour
- 20 g cocoa powder, unsweetened
- 1 teaspoon Baking powder
- 1 pinch (s) salt
- 150 grams sugar
- 2 large egg (s)
- 2 Table spoons milk
- 1 teaspoon vanilla extract
- 180 g chocolate, dark, chopped
- 60 g confectionery (coffee beans coated with chocolate)
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 160 degrees and line two baking sheets with parchment paper.
- Melt the chopped chocolate with the butter over a double boiler and set aside. Mix the flour, cocoa, baking powder and salt in a bowl. Mix the sugar with the eggs until creamy, add the milk and vanilla extract and stir in. Add the flour mixture and stir in. Now add the remaining chocolate, chopped into not too large pieces, the halved, quartered coffee beans and fold in with a spatula.
- Cut off the dough with a tablespoon and place in piles on the baking sheet. Place in the preheated oven and bake for about 20-25 minutes. Once baked, they should have cracks on the surface.
- These cookies are crispy on the outside and soft on the inside. Take out and let cool a little on the baking sheet. Then let cool down completely on a wire rack and serve.
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