Moist double chocolate cookies

Ingredients for 1 servings:

• 400 g dark chocolate, min. 50%
• 200 g milk chocolate with chopped hazelnuts
• 130 g flour
• 70 g brown sugar
• 125 g butter
• 3 eggs
• 1 packet of vanilla sugar
• 1 tbsp honey
• 1 tbsp cocoa powder, or coffee or cappuccino powder
• 1 tsp baking powder
• 1 pinch of salt

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 16 minutes; Total time approx. 1 hour 46 minutes

for 20 very moist American chocolate cookies

Melt the dark chocolate and butter in a bowl over a pan of simmering water. Meanwhile, beat one tablespoon of your chosen powder with the eggs in a large bowl with a hand mixer until creamy. Add the brown sugar, honey, and vanilla sugar and stir briefly until everything is dissolved and well blended. Let the melted chocolate and butter mixture cool slightly. Meanwhile, chop the hazelnut milk chocolate into small pieces. In a second bowl, combine the flour, baking powder, and salt. Now alternately add the flour and chocolate-butter mixture to the egg mixture and mix to form a soft dough. Then mix in the chopped hazelnut milk chocolate. Cover and let the dough rest for about 1 hour. Preheat the oven to 160°C (top and bottom heat) and line at least two baking sheets with baking paper. Shape the dough into balls about 3-5 cm in size and lightly press them onto the baking sheet to a height of about 1.5 cm. There should be about 5-6 cm of space between the cookies. Place the baking sheets, one after the other, on the middle rack of the oven for 16 minutes, until the cookies are shiny. Be careful, they will still be very soft after baking! Let them cool on the baking sheets to reach the desired consistency and avoid breaking when moving them. This recipe makes about 20 large, delicious, and not-too-sweet cookies. Inside, they’ll be as soft as brownies and moist, almost like eating melted chocolate.