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  • 200 gr. of dark chocolate (cut into small pieces or, better, in sparks)
  • 150 gr. of margarine
  • 120 gr. of brown sugar
  • 60 gr. of white sugar
  • 120 gr. of flour
  • 50 gr. of cocoa
  • 60 gr. of water
  • 1 cc of vanilla extract
  • 1 cc of chemical yeast
  • 1 pinch of salt
  1. In a large bowl, mix the margarine with the two types of sugar. To make the task easier, we can put the margarine in the microwave for a few seconds to soften it. Next, add the sifted flour, cocoa and chemical yeast, a pinch of salt and mix well. Finally, add the chocolate pearls, water and vanilla extract. We mix again until we have a uniform dough and all the ingredients are well integrated.
  2. Preheat the oven to 180º. To make the cookies, we will take portions of dough with a spoon or with an ice cream scoop. This dough is quite difficult to manipulate with your hands, so if you don’t use the baller, you can help yourself with two spoons to give it a more or less round shape.
  3. Deposit the dough on the oven tray, on top of parchment paper or a silicone mat, and carefully flatten it. Bake the cookies for approximately 12 minutes or until the edges are golden brown.
  4. Let the cookies cool on the tray before letting them cool on a wire rack.
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