Ingredients
- 170 g Black chocolate Aiguebelle 72% Dark chocolate bar
- 100 g nuts
- 130 g butter
- 100 g sugar
- 100 g brown sugar
- 2 eggs
- 150 g flour
- 3 sachets Cocoa Powder Aiguebelle
- 1/2 teaspoon baking soda
- A pinch of salt
Preparation
- In a bowl, using the electric mixer, beat the butter, sugar, sugar, and a pinch of salt for 3 to 4 minutes, until you obtain a foamy mixture.
- Add the eggs one by one and mix again.
- Remove the beater and add the Aiguebelle Cocoa Powder, flour and bicarbonate by sieving and mixing.
- Chop Aiguebelle Dark Chocolate 72% and nuts.
- Add 100 g chocolate and half the nuts to the dough and mix. Reserve in the refrigerator for about 2 hours.
- Remove the dough from the refrigerator and form small balls the size of a walnut. Return to the refrigerator for at least 30 minutes.
- Before baking, place pieces of Aiguebelle Dark Chocolate 72% and nuts on the balls of cookies.
- In a preheated oven at 200 ° C, bake the cookies for 9 minutes, take them out of the oven, place chopped chocolate on top and put back in the oven for 2 minutes.
- In a bowl, using the electric mixer, beat the butter, sugar, sugar, and a pinch of salt for 3 to 4 minutes, until you obtain a foamy mixture.
- Add the eggs one by one and mix again.
- Remove the beater and add the Aiguebelle Cocoa Powder, flour and bicarbonate by sieving and mixing.
- Chop Aiguebelle Dark Chocolate 72% and nuts.
- Add 100 g chocolate and half the nuts to the dough and mix. Reserve in the refrigerator for about 2 hours.
- Remove the dough from the refrigerator and form small balls the size of a walnut. Return to the refrigerator for at least 30 minutes.
- Before baking, place pieces of Aiguebelle Dark Chocolate 72% and nuts on the balls of cookies.
- In a preheated oven at 200 ° C, bake the cookies for 9 minutes, take them out of the oven, place chopped chocolate on top and put back in the oven for 2 minutes.