John Myers
Ingredients for 1 servings:
- 250 g butter, room temperature
- 250 g brown sugar
- 1 pinch of salt
- 2 eggs
- 1 tsp vanilla sugar
- 1 tsp, leveled baking powder
- 360 g spelt flour, wholemeal or other wholemeal flour
- 300 g chocolate, milk or dark
- 100 g chocolate, white
- possibly cocoa powder
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes
makes about 40 pieces
Makes about 40 cookies. Beat the butter, sugar, vanilla sugar, and salt for a few minutes until light and fluffy, then add the eggs and beat again. Finally, combine the flour and baking powder and add them. Mix everything well until a smooth batter forms. Chop the chocolate into small pieces, leaving about 50g of the dark chocolate and 10g of the white chocolate in very large pieces for decorating the cookies later. Fold the smaller pieces into the batter. Preheat the oven to 170°C fan/convection oven (190°C top/bottom heat) and, with wet hands, form walnut-sized balls of dough and flatten them to about 1cm. You can also chill the dough to make it easier to shape. Line the baking sheets with baking paper. Place no more than 8 balls on each sheet, as the cookies need room to expand. Leave about 2-3cm between the balls. Now distribute 2 dark and 2 white pieces of the roughly chopped chocolate chips onto each cookie and bake for 10 minutes. The longer you bake them, the more they dry out! However, the cookies should be rather soft. 10 minutes at 170°C fan-assisted oven is perfect in my oven! No longer, no shorter! The cookies should be lightly browned on the outside and still moist on the inside; then they’re perfect. After baking, the cookies must cool for about 10 minutes before removing them from the baking tray, otherwise they will break. Please be careful, as the cookies will be very hot and fluffy – almost like egg whites! Once cooled, they will be truly heartily soft. For dark cookies, use about 25g of cocoa powder; you can use more white chocolate than dark, as this creates a good contrast. To keep the cookies nice and soft, they must be packaged in an airtight container.
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