Healthy breakfast wanted! With these chocolate cookies from "La Cucina di Pippicalzina" you can't go wrong, thanks to Ruggeri Type 1 Soft Wheat Flour, a
less refined and healthier flour .
Ingredients
Procedure
To prepare the chocolate cookies, first chop the dark chocolate into flakes. In a bowl or mixer, mix the soft butter cut into pieces with the sugar.
Work everything until you get a smooth cream and then add the eggs and mix. Then add the flour and combine the chocolate, the pinch of salt and the bicarbonate.
Make little balls and place them on a baking sheet lined with baking paper, well spaced apart, so that they expand during cooking and do not melt together. It would be a good idea to let them cool for about 1 hour in the refrigerator, so that they hold their shape even better during cooking.
Then bake the cookies in the oven at 180° for about 25 minutes on the middle shelf. Check them during cooking because each oven is different: dark chocolate cookies must not harden! Remove from the oven and let cool for a few minutes.
