3 cups of all-purpose flour
1 1/2 cup of unsalted butter, softened
2 tablespoons of tartar cream (available at supermarkets)
1 tablespoon of baking soda
1/2 teaspoon of salt
1 cup of vegetable oil
2 eggs
300g of bittersweet chocolate
3 cups of all-purpose flour
1 1/2 cup of unsalted butter, softened
2 tablespoons of tartar cream (available at supermarkets)
1 tablespoon of baking soda
1/2 teaspoon of salt
1 cup of vegetable oil
2 eggs
300g of bittersweet chocolate
Sift together the flour, sugar, tartar cream, baking soda, and salt
Combine the vegetable oil and beaten eggs
Mix until a homogeneous dough forms
Mold small cord-like pieces of dough with your hands and place them in an ungreased, lightly floured tray or cookie sheet
Bake at 350°F (175°C) until golden brown
Melt the chocolate in a double boiler or in a microwave-safe bowl in short increments, stirring between each interval
Dip the warm cookies into the melted chocolate
Let cool and harden in the refrigerator.
