yield: 20 cookies
Ingredients:
200g butter softened
125g powdered sugar
1 egg
Pinch of salt
1 tsp vanilla extract
1 Tbsp (10 grams) cornstarch
1/4 tsp baking powder
1 Tbsp brandy
2.5 cups (350 g) white flour
30g dark chocolate, melted
1 Tbsp (10 grams) cocoa powder
Directions:
Preheat oven to 180 degrees.
Place the butter and powdered sugar in a mixing bowl. add egg, vanilla and brandy. Beat together at
Place the butter and sugar in a large mixing bowl. Beat together at medium speed until combined.
Add flour, baking powder, cornstarch and salt and beat together shortly to a soft and pleasant dough.
(If the dough is too sticky – add a little more flour and mix).
Divide the dough in half and add the melted chocolate and cocoa to half.
Again, if the brown dough is too sticky – add another drop of flour.
Roll both balls into small balls, about 1.5 cm in diameter.
To make the cookies – take 3 balls of each colour and arrange them alternately, as in the picture below.
Gently attach the balls to the outside to form one ball.
Roll the ball in rotating movements between your hands to create a swirl. press the ball a bit to flatten place in a lined baking pan.
You can see the whole process here in my Highlights.
bake for about 15 minutes, until the bright part begins to turn slightly golden.
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