Ingrédients pour Chocolate Pfeffernusse
- Honey
- 1/2 cup molasses
- Light Brown Sugar
- 1 cup (2 sticks) unsalted butter, softened
- All Purpose Flour
- Cocoa
- Baking Powder
- 1 teaspoon baking soda
- Salt
- Cinnamon
- White Pepper
- Mace
- 2 large eggs
- Candied Lemon Peel
- Blanched Almond
- Lemon, Rind Of
- Semisweet Chocolate
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Comment préparer Chocolate Pfeffernusse
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
- Whisk together the eggs, molasses, and vanilla extract in a separate bowl.
- Gradually add the wet ingredients to the butter-sugar mixture, mixing until well combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, ground cloves, ground cinnamon, ground ginger, allspice, and black pepper.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Cover the dough and chill in the refrigerator for at least 2 hours, or preferably overnight.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll the dough into small balls (about 1 inch in diameter).
- Place the balls onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 12-15 minutes, or until the edges are firm and the centers are slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
56g
Fat
35g
Carbs
10g
