20 Serves
92 Mins
Preheat your oven to 175°C and line a baking sheet with parchment paper.
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Vitamin K
0 µg / 120 µgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
4 µg / 400 µgCalcium
45 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
12 mg / 420 mgPhosphorus
72 mg / 1,250 mgPotassium
43 mg / 4,700 mgSodium
102 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
1 g / 28 gSugar
15 g / 50 gSaturated Fat
3 g / 20 gCholesterol
31 mg / 300 mgCaffeine
0 mgNet Carbs
26 gAlcohol
0 g
In a mixing bowl, whisk together the flour, cocoa powder, baking powder, and a pinch of salt.
In a separate bowl, cream the softened butter and sugar together using an electric mixer until light and fluffy.
Beat in the eggs and vanilla extract until well combined.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just incorporated.
Chill the dough in the refrigerator for at least 20 minutes to make it easier to handle.
Roll the dough into small balls, coat them generously in powdered sugar, and place them on the prepared baking sheet.
Bake for 25-30 minutes until the edges are set and the tops have cracked.
3
g50
g10
g
