Summary

Ingredients

• 280 g flour
• 250 g butter
• 100 g suar, brown
• 130 g suar
• 2 egg (s)
• 1 teaspoon baking soda
• 0.5 teaspoon ½ salt
• 1 packet vanilla sugar
• 200 g chocolate your choice, rouhly chopped or nuts

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Instructions

1. The amount of dough is sufficient for approx. 20 cookies.
2. Beat the butter with both types of sugar and the salt until frothy. Add the eggs and vanilla sugar and stir until creamy. Take some flour aside and mix with the baking soda, stir the remaining flour into the mixture spoon by spoon, finally stir in the flour-baking soda mixture. The dough is comparatively firm and tough. Mix chocolate, nuts etc. into the batter.
3. Place the dough tablespoon at a time on a baking sheet lined with baking paper. Leave a lot of space! The cookies melt very heavily. A maximum of 8 cookies per tray.
4. Bake at 190 ° C for approx. 8 - 9 minutes. Important: Depending on the oven, the cookies will be ready a little earlier or later. They are perfect when the edges are very light brown and the core of the cookies is still moist.
5. Then take them out of the oven immediately and, very carefully, they are very fragile, place them on a plate or something similar to cool down. Don`t leave it on the hot sheet! When they cool down, they then harden, but remain nice and tender on the inside. If they got crispy, they were in the oven too long! It is best to keep it chilled in a can. They last about 4 days.
6. Cookie variations:
7. Macadamia White Chocolate Cookies: Add 200 g coarsely chopped white chocolate and 150 g chopped macadamia nuts to the batter. Rinse salted nuts well beforehand.
8. Double chocolate cookies: add 150 g of chopped dark chocolate and 1 tablespoon of dark cocoa to the batter.
9. Chocolate walnut cookies: Add 150 g coarsely chopped dark chocolate, 100 g coarsely chopped walnuts to the batter.