Chocolate gingerbread with "cracks"

Description

Such beauties, with mouth-watering cracks on the surface, are favorites in my baking collection! Very easy to prepare, and the flavor will conquer any chocoholic! Taste... mmm, insanely chocolatey!

Cooking

Step 1

Break the chocolate bar into pieces, put in a container, add butter and, stirring, melt in a water bath. Beat the egg with the sugar to make a fluffy white foam.

Step 2

Combine chocolate and egg mixtures, mix well. Chop the nuts (you can use a rolling pin) and add to the mass.

Step 3

Mix sifted flour with baking powder. Pour in small portions into the chocolate mass, stirring constantly. Knead the dough until smooth, cover with cling film and refrigerate for at least 2 hours.

Step 4

After a while, take the dough out of the refrigerator. Form balls about 2.5-3 cm in diameter (too big ones will break, and small ones will dry out quickly). Roll each ball in powdered sugar. Don't worry, it won't squeak after baking.

Step 5

Preheat oven to 160 degrees. Place the balls on a baking sheet lined with baking paper. Bake the cookies for about 12-15 minutes. The crust should not be hard, but the inside of the gingerbread should remain slightly soft. But not raw, of course.

Step 6

Cool the finished gingerbread cookies, put them in a beautiful glass jar and tie a ribbon beautifully. A gift that hits the very heart, to the last chocolate crumb!