I made these biscuits for a farewell dinner with friends.
Basically, the recipe is this one with just one small change.
(I'm not trying to make a star from the knife below with having it in almost every picture, but somehow
it's the only knife I have (being in the process of furnishing my home). Without getting into the details
and the small things, to enter Small Cool Kitchens 2012 I've realized I miss one shelf, kitchen hood
(only to be installed), under cabinet lightning and ceiling lights. Silicone candy molds are too much
150 gr butter, at room temperature
110 gr powdered sugar
140 gr dark cooking chocolate, chopped
vanilla sugar, 9 gr bag
1/2 teaspoon salt
1/2 teaspoon soda
35 gr cocoa powder
70 gr all purpose flour
70 gr strong flour
Mix together both flours, cocoa powder, salt and soda. Cream butter until light and fluffy. Add sugar and vanilla.
Add flour mixture and mix with a spoon just until combined. Mix in chocolate pieces (cut it up into really small pieces).
Divide the dough in half. Lay out two pieces of plastic wrap. Roll each part of the dough into a log about 4 cm in diameter. Wrap each log firmly into plastic wrap and refrigerate for 2 hours.
Preheat the oven to 160°C. Line two baking sheets with parchment paper. Using a sharp knife, cut the dough into disks about 1,5 cm thick. Transfer disks to baking sheets leaving enough space between each disk because the cookies will spread during baking. Bake at 160°C for 12 minutes.
Let them cool on the baking sheet for a couple of minutes. Then, place them on a wire rack and let them cool completely. While hot, the cookies are still a bit soft. Once they cool down they firm up.