Ingredients

Cookies

• 60 g butter
• 200 g chocolate - semisweet (dessert chocolate, 50% cocoa) or dark (about 60% cocoa)
• 2 eggs
• 150 g sugar
• 50 g all-purpose flour
• 1/4 teaspoon baking powder

Peanut Butter Cream

• 125 g mascarpone
• 100 g peanut butter (or Nutella or dulce de leche)
• 4 tablespoons powdered sugar

Preparation

1. Put the chopped butter in a pot and start heating over low heat. When it is half melted, add 150 g of the chocolate, broken into small pieces, and stir until melted. Remove from heat.
2. Preheat the oven to 180°C. Beat the eggs with the sugar for about 5-7 minutes until light and fluffy.
3. Add the chocolate mixture and mix until smooth. Add the flour and baking powder and mix again.
4. Add the remaining chocolate (50 g), chopped, and the chopped nuts if using. Mix and place in the freezer for 10 minutes.
5. Line a large baking sheet with parchment paper.
6. Scoop the batter by the spoonful onto the baking sheet, spacing them apart. Bake for 10 minutes. When removed from the oven, the cookies should be soft in the middle; they will firm up after cooling.