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Preheat the oven to 176 ° C. Line 2 cookie sheets with waxed paper.
Stir in a small bowl the flour, baking powder and salt.
Melt in a bain-marie or microwave the butter, chopped semi bitter and bitter chocolate. Stir until smooth and let cool a little at room temperature.
In a large bowl with an electric mixer , beat sugar, eggs and vanilla at high speed until light and fluffy for 2 or 5 minutes. With careful wrapping movements, add the butter and chocolate mixture. Add the flour mixture and beat until they are perfectly incorporated.
Stir all the chocolate chips in a bowl; Reserve about a quarter of the mixture in another bowl. Incorporate the large mixture of sparks into the previously whipped mixture. Serve with a soup spoon on the cookie sheets. Take the reserved chocolate sparks and press with at least one of each type on the cookies, so that you can see the white, dark and milk chocolate once baked.
Bake until they feel dry at the top but are soft and creamy on the inside, for about 10 minutes. The edges should be slightly harder than the rest of the cookie. They will become much harder after cooling, being careful not to overcook them. Let them cool for 1 minute on the tray and then pass them to a rack to cool completely. Make sure the cookies stay flat while they cool. They are very delicate if they are hot.
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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings(2)
01/09/2019 14:51:31
Muy rico
Blanca Escareño
06/06/2017 12:54:12
1/2 taza de harina es demasiado poquita para todos los ingredientes que lleva o está mal esa cantidad ???
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