Brownie Cookies

Ingredients for 24 servings:

• 125 g chocolate, 60%
• 40 g butter
• 70 g cocoa powder, unsweetened
• 2 eggs
• 1 pinch of salt
• 1 tsp vanilla sugar
• 120 g sugar
• 50 g flour
• ½ tsp baking powder
• 100 g chocolate, chopped, milk or white

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

moist and chocolatey like brownies

Melt the 60% chocolate with the butter over a bain-marie. Meanwhile, using a hand mixer, combine the vanilla sugar, sugar, eggs, and salt. Combine the flour, cocoa powder, and baking powder and gradually stir into the egg mixture. Stir the slightly cooled melted chocolate into the batter. Finally, mix the chopped chocolate into the batter. Either by hand or with a teaspoon, form small balls or mounds (approx. 3-4 cm in diameter) and place them on a baking sheet lined with baking paper. Leave about 2-3 cm between the cookies. Bake at 180°C (top/bottom heat) for about 15-17 minutes (depending on the size of the cookies). The top should be firm, but the inside should still be soft. Remove the cookies, let them rest for a few minutes, then place them on a wire rack and let them cool completely. This batch yields approximately 24 cookies, depending on the size. Like most American recipes, these cookies are rich and sweet. However, the amount of sugar can be reduced if desired. Variation: If you like, you can also add chopped nuts to the batter. If you don’t like it so sweet, you can use dark chocolate instead of milk or white chocolate.