John Myers
Ingredients for 1 servings:
- 130 g sugar
- 150 g brown sugar
- 100 g hazelnuts, chopped or almond sticks
- 200 g flour
- 70 g cocoa powder (not instant powder)
- ½ tsp baking soda
- 200 g white chocolate coating
- 200 g dark chocolate coating (or chocolate drops)
- 230 g butter, not too firm
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
The chocolate death in the form of a cookie
Preheat oven to 175°C. Grate 100g of chocolate at a time (a grater works best) to create very fine chocolate shavings. Roughly chop the remaining chocolate to ensure the cookies have real chocolate pieces (you can also use ready-made chocolate drops – available from Schwartau, for example). Mix the white and brown sugar and then beat with the butter until fluffy (the butter can also be melted beforehand, but it shouldn’t be overheated). Mix the flour, cocoa powder, and baking soda. Add the flour mixture to the butter and sugar mixture and mix well. Add the finely grated chocolate and mix well again. Carefully fold in the coarse chocolate pieces and hazelnuts or almonds. Note: The dough will be quite dark and firm! Form balls with your hands and place them on an ungreased baking sheet, then press them flat. Caution: Be sure to leave enough space, as the dough will spread during baking! Bake in a preheated oven at 175°C for approximately 10-15 minutes, checking frequently; baking time and temperature vary depending on the oven. Remove the baking sheet and let the cookies cool for approximately 10 minutes (otherwise, they will crumble when removed). Then carefully remove the cookies (this works best with a wide knife) and place them on a wire rack lined with baking paper to cool completely. This yields approximately 50 cookies.
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