Chocolate Cookies

Ingredients for 1 servings:

• 225 g butter, soft
• 300 g cane sugar, brown, if possible finely ground
• 2 eggs
• 2 vanilla pods, scraped or 10 ml vanilla extract
• 250 g flour
• 55 g cocoa powder, unsweetened
• 3 g baking soda
• 2 g salt, weigh exactly
• 225 g chocolate sprinkles (chocolate drops) for baking
• 60 g nuts, chopped, n. B.

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Makes about 35 cookies with lots of extra chocolate pieces – nice and chewy

Cream the softened butter with eggs, vanilla seeds, and sugar until fluffy. Combine the cocoa powder, flour, salt, and baking soda and mix into the butter mixture using a dough hook. Only then knead in the chocolate and, if desired, nuts. The dough needs to be refrigerated for at least 1 hour to make it firm and workable. Preheat the oven to 175°C. Form the dough into walnut-sized balls, flatten slightly, and place on a baking sheet lined with baking paper. Make sure there is enough space between them, as the cookies spread quite wide. Bake for 11-12 minutes. Then let them cool on the baking sheet; the cookies will be very soft when warm and would break.