Moist whole-grain chocolate cherry cookies

Ingredients for 1 servings:

• 380 g wholemeal flour
• 250 g sugar
• 200 g butter
• 150 g milk chocolate, chopped
• 2 eggs
• 2 ½ tsp baking powder
• 5 tbsp cocoa
• 1 pinch of salt
• 200 g cherries

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

crispy on the outside, melting on the inside, approx. 40 cookies

Makes about 40 cookies. An important note right at the start: For optimal results, it is extremely important to strictly adhere to the baking time (9-10 minutes) and baking temperature (180°C)! Preheat the oven to 180°C. Beat the eggs and sugar until light and fluffy, until the sugar is completely dissolved. Cut the butter into small pieces and stir in until creamy. Add the salt and chopped chocolate. Finally, add the cherries. Mix the flour, cocoa, and baking powder thoroughly and stir into the egg, butter, and sugar mixture. The batter should have a creamy consistency, but not too firm. If the batter is too firm, add a little cherry juice or a little milk. Using a tablespoon, drop small mounds of batter onto a baking sheet lined with baking paper. To do this, simply scrape the batter off the tablespoon with a teaspoon. Leave enough space between the cookies, as they will spread slightly. Dip another teaspoon into water and smooth the mounds of batter down. Bake the cookies for 9-10 minutes at 180°C. Only when the baking time is optimal will the cookies be crispy on the outside and tender and moist on the inside. When removed from the oven, the cookies will initially appear very soft. They will only become crispy on the outside as they cool. At first, it may seem difficult to time the cookies exactly. Here’s a tip: As soon as the cookies come out of the oven, they can just about be lifted from the baking sheet without falling apart.