John Myers
Ingredients for 1 servings:
- 300 g dark chocolate
- 30 g butter or margarine
- 2 eggs
- 100 g brown sugar
- 60 g sugar
- 1 packet of vanilla sugar
- 60 g flour
- ¼ tsp baking powder
- 2 pinches of salt
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes
super soft, makes about 15 cookies
First, melt 225 g of the dark chocolate with all the butter. This also works well in the microwave, but don’t use the microwave at full power. Melt the chocolate in 30-second intervals, stirring in between. Now preheat the oven to 180°C (top/bottom heat). Once the chocolate has melted, set it aside and beat the eggs with both types of sugar and the vanilla sugar until fluffy. Add the slightly cooled chocolate mixture and mix briefly. Then add the flour, baking powder, and salt and mix well. Finally, chop the remaining chocolate (the size can vary depending on your preference) and mix it into the batter. Now place roughly tablespoon-sized portions of batter on a wire rack lined with parchment paper. I deliberately used a wire rack because I didn’t want the heat from a baking sheet underneath the cookies, but rather the same heat from above, so they wouldn’t get too hard on the bottom. To be honest, I don’t know if it makes a difference, but since the dough barely spreads, it doesn’t affect the cookies at all. Now put the cookies in the oven for about 10 minutes. If it wasn’t fully preheated, it will take a few minutes longer. However, you should still take the cookies out when they seem almost too moist, as they will firm up a bit as they cool. Even though I usually like warm baked goods much better than cooled ones, these cookies taste almost better when they’re cool again. This recipe yields about 15 cookies.
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