Melt the butter and the broken chocolate pieces.

Mix well with a whisk or spatula to homogenize the composition.

Take the pan off the heat and add the sugar. Mix well for 2-3 minutes.

Add the egg, mixing well to incorporate.

Add the cocoa powder and mix thoroughly.

Lastly, add the flour and baking powder. Mix well with a spoon or spatula.

A slightly sticky but uniform dough will form.

Place it in the fridge for 30 minutes without kneading it by hand.

Once the dough has hardened, remove it from the fridge and shape it easily with your hands.

Roll the dough into a ball and spread it on a floured surface to a thickness of about 5-6 mm.

Use cutters to shape the dough into your desired designs.

Place the cookies on a tray and bake in a preheated oven at 180°C for 20-25 minutes.

The cookies will slightly rise but retain their shapes after baking.

Optionally, beat one egg white with 3-4 tablespoons of powdered sugar to make an icing.

Alternatively, you can dust the cookies with powdered sugar.

Decorate the cookies as desired while they are still hot to allow the icing to set quickly.

For added safety, bake the cookies for another 10 minutes at 180°C to harden and sanitize the egg whites.

Keep in mind that egg whites can become moist in winter.

Either dust the cookies with sugar, let them dry thoroughly, or store them in a dry place.

These cookies are flavorful and aromatic, perfect for the holiday season. Highly recommended!

Enjoy your cookies!