- 145 g all-purpose flour
- 70 g ION cocoa powder
- 140 g cow milk butter
- 150 g brown sugar
- 150 g white granulated sugar
- 1 medium egg
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 100 g ION PATISSERIE white couverture
In a mixer’s bowl, using the paddle attachment, beat the butter and two types of sugar on medium speed.
Once they are fluffy and while mixing, add the egg.
Right after, add the sifted cocoa powder, flour, baking powder, baking soda, and salt.
Mix for half a minute, and then add the white couverture previously cut into pieces.
Then, wrap the dough in plastic wrap and place in the refrigerator for 2 hours.
Next, make balls of about 70 g and after pressing them slightly, place them on a baking tray that we have previously covered with non-stick paper. Make sure to leave a gap between them.
Finally, bake in a preheated oven at 170 C fan, for about 10-11 minutes.