I brought this recipe with me from USA, New York. My host mother baked these cookies every week (!) Around Christmas, but also always afterwards. The recipe is not complicated, but it really makes a difference!
Mix the flour and baking powder in a bowl and set aside.
Melt the mint chocolate and 1 bar of bitter chocolate in a bowl in a double boiler or in the microwave and stir until smooth. Chop the remaining half a bar of bitter chocolate into small pieces.
Now beat the butter, sugar and vanilla sugar until frothy. Stir in the melted chocolate and add the eggs one at a time, continuing to beat. Gradually add the flour and baking powder mixture. Finally stir in the chopped chocolate. The dough is tough, should now have the consistency of a batter and difficult to fall off the spoon.
Divide the dough into 2 portions and place on a piece of cling film (no aluminum foil), then press it flat and wrap it. Place the dough in the freezer for about 1 hour until the dough retains its shape.
Put the powdered sugar in a bowl. Now cut the dough into small cubes and form a small ball from each cube with cold hands. Roll these vigorously in powdered sugar and place on a prepared baking sheet.
Bake in the preheated oven at 180 ° C for approx. 10-12 minutes. The ball should melt so that the icing sugar cover pops open and the biscuits look like mountains of ice.
The recipe can be varied in terms of taste: you can use more or less mint chocolate or you can reduce or increase the sugar content.
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