John Myers
Ingredients for 1 servings:
- 100 g flour
- ½ tsp baking powder
- 1 pinch of salt
- 350 g dark chocolate
- 115 g butter
- 3 large eggs
- 200 g sugar
- 1 tbsp instant coffee powder
- 1 tsp vanilla extract
- 150 g walnuts, chopped
- 150 g hazelnuts, chopped
- 180 g dark chocolate, chopped
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
Preheat the oven to 180°C and line two baking sheets with baking paper. Mix the flour, baking powder and salt in a bowl. Break the 350g chocolate into pieces, melt it with the butter over a double boiler. Remove from the boiler and let it cool. Beat the eggs and sugar until thick and creamy. Add the chocolate, the heaped tablespoon of coffee powder and vanilla extract and mix in. Now stir in the flour mixture, fold in the walnuts, hazelnuts and chopped chocolate. Using a tablespoon, place heaped heaps on the baking sheet, leaving enough space (about 8cm) between the cookies. Then bake in the oven for about 20 minutes, depending on the size of the cookies. They are done when the tops have cracked. I like them best in a large pan; that way they are crispy and still soft in the middle. Remove from the oven and let cool completely on a wire rack. Bake one tray of cookies after the other until the dough is used up.
Facebook Comments