John Myers
Ingredients for 1 servings:
- 260 g brown sugar
- 250 g butter, soft
- 1 tsp beet syrup
- 1 packet of vanilla sugar
- 1 pinch of salt
- 2 eggs
- 360 g flour
- 1 tsp baking powder
- 100 g chocolate (dark)
- 100 g chocolate (milk)
- 100 g chocolate (white chocolate)
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 13 minutes; Total time approx. 43 minutes
Cookies with three kinds of chocolate, enough for about 15 large or 30 small cookies
Preheat oven (190°C for an electric oven, 165°C for a fan oven). Beat the softened butter with the sugar, vanilla sugar, beet syrup, and salt for 3 minutes until fluffy. Then beat in the eggs, one at a time, and beat for another 3 minutes. Roughly chop the chocolate and mix. Mix the flour with the baking powder. Fold the flour into the batter in portions. Finally, stir in the chopped chocolate. Place small heaps on a baking sheet lined with baking paper. Flatten them slightly. The cookies will spread during baking, so leave plenty of space between them. Bake the cookies in the oven for about 13 minutes. The cookies should still be light in color, with only the edges browned. This will ensure they are still soft after cooling. After baking, let the cookies cool on the baking sheet for at least 5 minutes. Once cooled, it is best to store them between sheets of parchment paper. If you want the cookies crispier, increase the baking time. The quantity is enough for about 15 large or 30 smaller cookies.
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