Description
Delicious brownie-style cookies with loads of choclate and nutty surprise: Giotto!
Ingredients
Scale
- 10.5 oz. (300g) semi-sweet chocolate
- 1/2 cup (120g) butter
- 3 large eggs
- 1 cup (200g) sugar
- 1 tsp. vanilla extract
- 1/2 cup (65g) all-purpose flour
- 1 tbsp. cocoa powder
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 4 Giotto packages (about 1.1 oz. each)
Instructions
- Add the chocolate (chopped) and butter to a microwave-safe bowl and melt carefully in 20-30 second steps in the microwave or on the stove over a pot with simmering water. Take out/off the heat, mix until smooth and let cool down a bit.
- Add the eggs and sugar to a large bowl and mix on high speed until light and fluffy – takes about 5-6 minutes. Add the vanilla extract and mix in well. Add the melted and slightly cooled chocolate and mix in. Mix the flour with cocoa powder, baking powder, and salt. Add to the bowl and fold in. Crush the Giotto balls, add to the bowl and fold in. Place the dough in the fridge for about 30 minutes.
- Preheat the oven to 350°F (175°C). Line a baking sheet with baking parchment. Use a cookie scoop or tablespoons and place dough portions with enough space in between on the baking sheet. Bake for 12-14 minutes until the edges are firm but the center still soft. Take out of the oven and let cool down on the baking sheet for a moment, then transfer to a cooling rack and let cool down completely.
Notes
- Enjoy baking!