Chocolate cookies

Ingredients for 1 servings:

• 250 g flour
• 120 g butter, room temperature
• 100 g sugar, brown or white granulated sugar
• 80 g sugar
• 55 g caramel syrup
• 50 g dark chocolate, melted but not too warm
• 1 packet of vanilla sugar
• 2 eggs, room temperature
• 75 g chocolate drops, baking-proof, quantity as desired
• 2 tbsp baking cocoa, unsweetened
• 1 pinch of salt
• ¼ tsp baking soda
• ½ tsp baking powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

for 12 – 15 pieces

To make the cookie dough, mix the softened butter, brown sugar, sugar, caramel syrup, melted chocolate, and vanilla sugar until the mixture reaches a creamy consistency. When it’s ready, add the eggs and mix well. Make sure the eggs are at room temperature and don’t add them to the butter mixture when cold, as this will cause the butter to solidify again. In another bowl, mix the flour, unsweetened cocoa powder, salt, baking powder, and baking soda. This ensures that all the ingredients are evenly distributed in the dough. Then add the flour mixture to the butter and egg mixture, and finally the chocolate chips. It’s best to use an ice cream scoop to distribute the dough. This way, all the cookies will be the same size. Place them slightly apart on a baking sheet lined with parchment paper. The spacing is important because the cookies will spread slightly during baking. Bake the cookies at 160°C (320°F) for 15-18 minutes. It’s difficult to give an exact time here, as it largely depends on how big the cookies are in your oven and how hot your oven is. The longer they stay in the oven, the crispier the edges will be and the drier the cookies will be. Don’t be surprised if they’re still very soft after baking; they’ll firm up as they cool, but they’ll still be chewy.