The Cookie Week Part I: Chocolate Crunchy Biscuits

Admittedly, I'm hanging on something again.
Most of them finished their cookie baking punctually for the 4th Advent, so I'm just starting out so much ...
So far, I had only baked 2 types of cookies and as you can see, you can find with me not just the classics such as cinnamon stars and vanilla kipper. Instead, there have been macadamia white chocolate favorite cookies and nougat hazelnut cookies.
I still have a couple of recipes that I want to implement, and I have one now Week tied to bed and did not come to bake, now I ring now officially my cookie week and deliver until Christmas Eve cookie recipes.
Let's go today with the Chocolate Crunchy Biscuits I baked yesterday.
The recipe comes from the great Martha Stewart's Cookies: The Very Best Treats to Bake and Share * actually "Chocolate Crackles". I've done a little bit of tweaking, tweaking and making chocolate crispy biscuits that are so well received by the test eaters that I need to fork the recipe right away.
Chocolate Christmas Crunchy Cookies
So here you are:
Chocolate Crunchy Biscuits
for about 45-50 pieces
225 g dark chocolate (70% cocoa content)
125 g of soft butter
200 g of raw cane sugar or brown sugar
2 eggs Size L, room temperature
170 g of flour
30 g of unsweetened cocoa powder
2 tablespoon baking powder
60 ml of milk
plain white sugar and powder sugar to finish
Melt the chocolate in a water bath or simmer pot and allow to cool.
Beat the butter until frothy Sprinkle in the sugar and add a light cream.
Stir in the two eggs one at a time, then mix in the chocolate.
Mix the flour, cocoa powder and baking powder very well and stir half of the mixture under the chocolate mass.
Stir in the milk well, then the second part of the flour mixture.
Refrigerate the dough for 1-2 hours for further processing.
Preheat the oven to 175 ° C and two Cover the baking sheets with parchment paper.
Put in a shallow bowl of plain white sugar, in a second cup of powdered sugar.
1/Remove 4 of the dough, chill the rest again.
Using a teaspoon to remove about walnut-sized pieces of dough and form into balls between the hands. The dough is quite sticky, but should be quite easy to process.
First roll the dough balls all around in the normal sugar, then turn generously in the powdered sugar.
Place the balls on a metal sheet with sufficient distance to each other and approx.It is a personal recommendation. Further information on the affiliate program can be found in the Impresssum.