Spiced Brownie Biscuits
- Author
- Lior Lev Sercarz
- Servings
- Makes 20 biscuits
- Category
Sweet
Ingredients
- 71 gr. Salted butter, diced
- 172 gr. Spiced chocolate chips (Orchidea N.34, Reims N.39, Yemen N.10)
- 162 gr. Granulated sugar
- 2 Large eggs
- 4 gr. Vanilla extract
- 1 gr. Salt
- 52 gr. All purpose flour
- 200 gr. Spiced Chocolate Chips ( Orchidea N.34, Reims N.39, Yemen N.10)
- 250 gr. Confectioners sugar
Directions
- In a bowl combine the diced butter and 172 gr. chocolate chips and place over a double boiler (you can do the same using a glass bowl and heating it in a microwave for about 2 minutes). Mix with a whisk until the chocolate has melted. Slowly add the sugar, vanilla and eggs. Add the salt, flour and 200 gr. of chocolate chips and mix with a rubber spatula. Cover with a plastic wrap and refrigerate for an hour or overnight.
- Preheat the oven to 350 degrees.
- Using an ice cream scoop or spoon measure 20 balls of dough. Roll each between your hands to form a round ball. Place the confectioners sugar in a bowl. Coat the biscuits balls in the sugar and place on a baking tray lined with parchment paper leaving about 2 inches between the biscuits. Bake for 8 minutes until the top has a “cracked” texture and still slightly soft.
- Let the biscuits cool down on the tray before removing them.