Black chocolate cookies

Ingredients

For 6 servings

• •200 g 200 g Chocolate black
• •175 g 175 g Flour
• •80 g 80 g Cassonade
• •80 g 80 g Butter
• •1 1 Egg(s)
• •1 c. à café 1 c. coffee chemical yeast
• •2 c. à soupe 2 tablespoons Almond powder
• •1 1 pinch(s) Salt

Method

1. 1.Preheating the oven
2. 2.Start by putting your oven to preheat to 180°C (th. 6) and cover a baking sheet with a sheet of baking paper.
3. 3.Preparation of the cookie paste
4. 4.As with a chocolate cake, break black chocolate (half of the tablet) into pieces, cut the butter into cubes, and melt it in a saucepan over low heat. Then, out of the heat, add the brown sugar (or sugar powder) and then the egg, and mix it vigorously with the wooden spoon.
5. 5.Addition of ingredients
6. 6.Then add the almond powder, flour (preferably sieved), yeast and salt. Break the remaining chocolate into nuggets, add half into the dough, and work with a wooden spatula until it is well homogeneous.
7. 7.Cooking
8. 8.To form cookies, make small cakes of cookie paste by hand or with a teaspoon, then place them on the baking paper by sparing them about 4 cm to let them spread without sticking during cooking. Sprinkle the cookies with the rest of the dark chocolate nuggets, then bake them, more or less 10 min, so that they tighten while still remaining slightly soft (they will harden while cooling).
9. 9.Cooling
10. 10.Let the cookies cool on the plate before taking off, then eat them warm or cold, with a juice, a hot drink or a glass of milk.