John Myers
Ingredients for 1 servings:
- 150 g butter, almost liquid
- 120 g cane sugar, coarse
- 50 g sugar
- 2 g vanilla extract
- 150 g dark chocolate (min. 70% cocoa)
- 5 g baking soda
- 30 g cocoa powder
- 175 g flour
- 3 g salt (fleur de sel)
- possibly chocolate coating
- possibly nuts, chopped
Instructions
Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 11 minutes; Total time approx. 1 hour 41 minutes
Chocolate cookies with a hint of salt. Yields approximately 60-70 cookies.
Cream the almost melted butter with the sugar and vanilla extract. Measure the salt and stir it into the butter mixture. Coarsely grate the chocolate. Sift the flour, cocoa, and baking soda and mix with the chocolate. Stir the sifted ingredients into the butter mixture and knead into a smooth dough, adding 1-2 tablespoons of flour if necessary. Shape the dough into 2 rolls, approximately 3 cm thick, wrap in cling film, and chill for about 1/2 hour. Then cut approximately 0.5 cm thick slices and place them on a baking sheet lined with baking paper, leaving some space between them. Bake at 170°C for about 11 minutes. Caution: Even if the cookies still seem very soft, remove them from the oven, as they will harden as they cool; they should not be completely baked through! For extreme chocolate fans: Dip half of the cookies in melted chocolate coating and sprinkle with whatever you like (e.g., nuts).
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