Cookies with espresso

Ingredients for 6 servings:

• 225 g butter
• 100 g sugar, white
• 200 g sugar, brown
• 2 tsp vanilla sugar or vanilla extract
• e.g. Espresso
• 1 large egg(s)
• 1 large egg yolk
• 220 g flour
• 1 tsp baking powder
• 1 ½ tsp salt
• 200 g chocolate

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

Melt the butter in a saucepan on the stovetop and then brown it. This may take a few minutes, so stir constantly. Then let the butter cool to room temperature so it remains liquid. Add a little espresso or water (for those who don’t like espresso). Mix the sugar, vanilla sugar, and butter in a bowl until light in color. Then add the egg and egg yolk and mix well. In a separate bowl, combine the flour, salt, and baking powder and gradually add to the egg mixture, but don’t overmix. Once the flour is almost completely incorporated, fold in the chopped chocolate. Line a baking sheet with baking paper. Preheat the oven to 180°C (fan/convection oven). Using a spoon or ice cream scoop, drop small mounds of dough onto the baking sheet. Leave enough space between the cookies, as they will still rise. We recommend refrigerating them for about half an hour before baking. Bake the cookies for about 12–14 minutes. Tip: If there is too much dough, it can also be frozen in portions and taken out as needed.