John Myers
Ingredients for 1 servings:
- 300 g flour
- 100 g cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- 250 g butter, room temperature
- 250 g sugar
- 1 tbsp beet syrup
- 1 tsp vanilla sugar
- 2 eggs
- 300 g dark chocolate, coarsely chopped
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes
Chocolate, chocolate, chocolate! Serves 16
Preheat the oven to about 190°C. Put the butter, sugar, and syrup in a large bowl and mix until creamy. Now mix in the eggs and vanilla sugar and mix for three minutes. Mix together the flour, cocoa, baking soda, and salt and pour this into the mixture in the large bowl. From now on, do not use a mixer; use a sturdy spoon instead, as the dough will be very stiff. Finally, add the coarsely chopped chocolate and mix the dough well again. Instead of 300g of dark chocolate, you can also substitute 150g for white chocolate. There are no limits to your creativity: Smarties, caramelized nuts, nougat pieces—you can knead almost anything into the dough! Line two baking sheets with baking paper and form 16 fairly large dough balls by hand, pressing them flat onto the baking sheet. The diameter should be about six centimeters, so about three to four cookies will fit in a row. The dough pieces shouldn’t touch; there needs to be a little space between them. But don’t worry, the cookies will stay their size and won’t spread in the oven. Bake for 10-13 minutes. Once done, the cookies will still be quite soft. Let them cool completely on the baking sheet and then store them in an airtight container to preserve their delicious aroma for a few more days. These chocolatey treats also make great gifts.
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