How to cook
Break the chocolate into small pieces and melt it in a water bath. Set it aside to cool slightly.
Beat the eggs along with the two types of sugar until you have a thick foamy mixture. Add the cooled liquid chocolate and melted butter.
In portions, add the flour, that has been pre-sifted with baking powder and a pinch of salt. Stir until you have a smooth mixture and cover the bowl with cling film. Refrigerate it, so that it can set.
Scoop a little of the already cooled chocolate mixture and form balls that weigh about 0.7 oz (20 grams).
Keep in mind that the mixture is sticky, so lightly flour your hands from time to time.
Arrange the chocolate cookies in a tray lined with baking paper, but leave a space between them.
Bake the cookies in a preheated oven at 356°F (180 degrees) without a fan. After about 10-12 minutes they should be ready and you can cool them on a wire rack.
The chocolate crinkle cookies are very tasty!