Double chocolate chip cookies

Ingredients for 1 servings:

• 60 g flour, type 405
• 40 g cocoa powder
• ½ tsp baking soda
• 1 pinch of salt
• 70 g butter
• 100 g dark chocolate, half chopped
• 170 g sugar
• 1 large egg(s)
• 1 small bottle(s) of butter-vanilla flavoring

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

American chocolate cookies

Preheat oven to 165°C (top/bottom heat). Combine the flour, cocoa powder, baking soda, and a pinch of salt in a medium bowl. Set aside. Melt 50g of the coarsely broken dark chocolate with the butter in a heatproof bowl over a pan of simmering water. Transfer to a larger bowl and mix with the sugar, egg, and butter-vanilla flavoring until smooth. Gradually stir in the cocoa-flour mixture until a smooth batter forms, then stir in the remaining finely chopped chocolate. Drop the batter into 18 tablespoon-sized portions onto a baking sheet lined with parchment paper. (Using an ice cream scoop will ensure the cookies are evenly sized and beautifully round.) Leave 2-3cm of space between the cookies, as they will spread during baking. Bake the cookies on the middle rack for about 15 minutes. They are done when they have melted flat and the tops are beginning to crack. They can be stored in an airtight box at room temperature for up to 3 days.