Ingredients
- 240 grams room temperature butter
- 240 grams white sugar
- 240 grams brown sugar
- 2 teaspoons vanilla sugar
- 2 large eggs (room temperature)
- 550 grams flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 300 grams of any kind of chocolate
To start you want your oven preheated to 180 degrees celsius. This recipe makes 24 cookies but it is easily divided and multipliable to make smaller or larger batches. A pro tip is also freezing balls of cookie dough, to thaw and cook whenever you need them.
The first step is to mix the sugar, brown sugar and butter in a bowl and beat it until it lightens in color. This can be done by hand or using a machine. Personally I like to do it by hand but this doesn’t really affect the outcome either way, just the amount of time it takes to make these delicious cookies.
Step two is to mix in the eggs really well, before following that with the flour, baking powder, vanilla sugar and salt and mix that really well.
Then cut up your chocolate if needed and add that in. This recipe allows you to put whatever chocolate you want into it, and my personal favorite is to use Kinder Maxi or 50/50 milk chocolate and white chocolate.
After you have stirred everything together, you should have a dough that is firm and doesn’t stick to you if you touch it. Form the dough into balls that are around 3-4 cm in diameter and place them on a baking tray with some distance between them before flattening them a bit. Cook in the preheated oven for 8-10 minutes, depending on how well done you want them.
For these cookies I used a bit less flour than the recipe calls for, and I got these cookies that melted pretty well. Usually I aim for a more risen finish where they are less melted. Hope you enjoy these cookies as much as I and everyone I have served them to do!