John Myers
Ingredients for 1 servings:
- 280 g flour
- 1 tsp baking soda
- ½ tsp cornstarch
- 1 pinch of salt
- 170 g butter, melted
- 200 g brown sugar
- 50 g white sugar
- 1 packet of vanilla sugar
- 1 egg(s)
- 1 egg yolk
- some vanilla flavor
- 150 g chocolate shavings, or chocolate drops or similar
- possibly nuts
- possibly sweets, e.g. Smarties or toffee
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 40 minutes
American recipe, for 12 pieces
For 12 cookies – bake 6 on each baking sheet. In a large bowl, combine the flour, baking soda, cornstarch, and salt. Cream the melted butter with the brown and white sugars until fluffy. Then add the egg, followed by the egg yolk and vanilla extract. Add the butter and egg mixture to the flour mixture and mix well. Now add the chocolate and any additional ingredients, such as nuts, and stir in. Cover the dough and refrigerate for at least 2 hours and up to 2 days. Before baking, remove the dough from the refrigerator and let it warm to room temperature for about 15 minutes. Preheat the oven to 160°C (convection oven). Shape a heaped tablespoon of dough into a ball and place it on a baking sheet lined with parchment paper. Only place 6 cookies on a baking sheet at a time, as the cookies will spread quite a bit. Bake the cookies for only 10 minutes. When you take them out, they will still be very soft – but that’s how it should be. They’re best when the edges are lightly browned. Now let the baked cookies cool on the baking sheet for about 5-10 minutes and then place them on a rack so they can cool completely.
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