Dark chocolate mint flourless cookies

• solone maslo↗90g g

  cut into cubes

• temnyj mjatnyj shokolad↗250g g

  coarsely chopped

• jajce↗1

  plus 2 egg whites (see tip below)

• cukor‑pisok↗150g g
• kakao‑porshok↗100g g
• cukrova pudra↗

  for sprinkling (optional)

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C/160 °C with convection/gas 4 and line two large baking trays with parchment paper. Melt the butter and chocolate together in a heat‑proof bowl set over a saucepan of boiling water, then set aside to cool slightly (or do this in short bursts in the microwave). Beat the egg, egg whites and sugar in a large bowl for 2‑3 minutes with an electric whisk until the mixture becomes pale and thick, then fold in the cooled chocolate mixture. Sift the cocoa powder and gently fold it in.

2. 2

   Drop the dough onto the prepared trays with a table spoon, leaving enough space between them (it will spread). Bake for 8‑10 minutes until the edges set. Let cool completely on the trays. Store in an airtight container for up to five days.