Double Chocolate Cookies

Ingredients for 1 servings:

• 140 g flour
• 45 g cocoa powder, unsweetened
• ½ tsp baking soda
• ½ tsp salt
• 200 g chocolate, milk
• 200 g chocolate, white
• 110 g butter
• 300 g sugar
• 2 large eggs
• 1 packet of vanilla sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Preheat oven to 165 degrees Celsius (325 degrees Fahrenheit). Mix together the flour, cocoa, baking soda, and salt and set aside. Chop the milk chocolate into small pieces and melt with the butter over a double boiler. Let it cool briefly. Stir the eggs, sugar, and vanilla sugar into the cooled chocolate until smooth. The pan will have a slight “crunch” from the sugar. Fold in the flour mixture. Roughly chop the white chocolate and fold into the batter. Using a teaspoon, place small heaps onto a baking sheet lined with parchment paper, leaving plenty of space between them, as the cookies will spread quite wide. Bake for 15 minutes; the cookies will then be flat and the surface will crack; they should still be soft. Let them cool on parchment paper or a wire rack—be careful! The cookies will be very hot and soft at first. I made enough for about 40 palm-sized cookies. As you can tell from the ingredients, this isn’t exactly a figure-friendly recipe, but it’s all the more delicious for it.