Dark Cookies with chocolate chips

First, prepare and weigh all the ingredients, this will speed up the execution of the recipe.

Put the butter and sugar in the mixer bowl and start kneading.

Add the eggs (1 whole egg + 2 yolks) one at a time and as soon as they are incorporated, add flour, bitter cocoa, baking powder and a pinch of salt. Keep kneading to compact everything.

Then add the chocolate chips (1): they must be very cold (if you want you can also put them in the freezer for some minutes), so they will not melt during the cooking. Shape into a ball (2).

Wrap with plastic wrap and refrigerate for at least 2 hours: this step is essential because resting allows time for the gluten in the dough to relax.

Tip: if you don’t want to use the dough right away, you can refrigerate it for up to 6 days, or freeze it for up to a month and then thaw overnight in the fridge.

Preheat the oven to 350°F (180°C).

Remove the dough from the fridge and let it sit at room temperature for 5 – 10 minutes. On a lightly floured surface, use a rolling pin to roll the dough out until it is _^1/5-inch thick. Rolling pin rings will help you get an even thickness.

If you see that the dough crumbles or break when you roll it put, work it a little with your hands.

At this point, cut the cookies with a cookie-cutter (3) and place them on the baking sheets lined with parchment paper. I used a serrated round cookie-cutter (4) and with a round cap I made a hole in the center (5).

Bake the cookies in a preheated oven for about 15 – 16 minutes.

Remove from the oven and let them cool.

Here they are. Dark Cookies with chocolate chips are ready.

Enjoy!