Double Chocolate Chip Cookies

Ingredients for 15 servings:

• 200 g butter, soft
• 160 g sugar
• 2 eggs, room temperature
• 70 ml milk, room temperature
• 480 g flour
• 2 tsp baking powder
• 1 pinch of salt
• 1 packet of vanilla sugar
• 2 tbsp cocoa, unsweetened
• 2 tbsp milk, room temperature
• 60 g chocolate drops, white, or white chocolate chips
• 60 g chocolate, dark, or dark chocolate chips

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

First, cream the butter with the sugar and vanilla sugar until creamy. Then add the eggs and mix well with the butter mixture. To ensure the baking powder and salt are evenly distributed throughout the batter, mix both ingredients with the flour and add them alternately with the milk to the butter and egg mixture. Once everything is well combined, divide the batter into two equal halves. Stir the cocoa and milk into one half, then stir in the white chocolate chips. For the light half, only stir in the dark chocolate chips. Once that’s done, spread the batter out on a baking sheet lined with baking paper. To do this, place a small dollop of each type next to each other on the sheet. Leave a little space between the individual cookies so that they don’t stick together after baking. Bake the cookies at 170°C (fan oven) for 10-15 minutes.