We definitely make these chocolate cookies very often. While baking, the whole apartment smells deliciously and let’s be honest: Who can resist that smell?
When I recently discovered the chocolate chunks of a well-known brand while shopping, they simply had to come with me – I immediately thought of delicious chocolate cookies. I honestly took two packs with me – who knows if I’ll ever find them in another supermarket again?
The preparation of the cookies is simple – you can choose how soft or crispy they should be concerning the baking time. I usually like them more mushier on the inside than baked too crunchy.
Now straight heading to the recipe:
- 400 grams flour
- 1.5 tsp baking powder
- ¾ tsp salt
- 200 grams raw cane sugar
- 95 grams sugar
- 5 grams vanilla sugar, homemade
- 170 grams butter, in pieces
- 1 egg
- 1 egg yolk
- 100 grams chocolate chunks
Put the flour, baking powder and salt in a bowl and mix well.
Pour sugar into the mixing bowl, process 20 seconds/speed 10 into icing sugar and transfer.
Weigh the butter in the mixing bowl, melt for 5 minutes/50°C/speed 1.
Add the icing sugar, vanilla sugar and raw cane sugar and stir for 3 minutes/speed 2.
Place the egg and egg yolk in the mixing bowl, whisk for 1 min. 30 sec./speed 3.
Now add the flour-baking powder-salt mixture, process 30 seconds/speed 4 into a dough.
Use an ice cream scoop (or 2 tablespoons) to remove the dough and place it on a baking sheet at a distance (approx. 2 cm). Spread the chocolate chunks over the top and press the cookies flat.
Bake in a preheated oven at 180°C for about 12-15 minutes.
At 12-13 minutes, the cookies are still quite mushy / soft from the inside. At 14-15 minutes, the cookies become more crispy on the outside and inside. After baking, leave the cookies on the tray for about 3-5 minutes before placing them on a wire rack to cool them down - otherwise they will break.