30 cookies | 40 minutes | Easy


2 tbsp Grappa
10 oz dark chocolate
2 tbsp butter
2 eggs
1/3 cup sugar
2 tbsp flour
½ tsp yeast
Pinch of salt
Icing sugar (to taste)

  1. In a saucepan placed in a bain-marie, melt 8 oz dark chocolate with the butter and Grappa. Whip the eggs and sugar in a bowl until it forms a foamy mixture. Then add the lukewarm chocolate mixture and mix until everything blends well.
  2. Folding in from top to bottom, add the sifted flour with the yeast and salt. Once a homogeneous mixture is obtained, leave to cool in the fridge for 2 hours.
  3. When chilled, add the rest of the dark chocolate chips and shape large walnut-size balls with your hands, then roll them in the icing sugar. Cover a tray with baking paper and arrange the chocolate cookies in a well-spaced manner.
  4. Bake the chocolate and Grappa cookies in the oven at 356° F for about 20 minutes. Allow the cookies to cool before removing from the tray and serving.