First melt 225 g of the dark chocolate with all the butter. This also works well in the microwave, but you should not use the full power here and only melt the chocolate in 30 sec intervals and stir it in between. Now preheat the oven to 180 ° C top / bottom heat.
After the chocolate has melted, set it aside and beat the eggs with both types of sugar and the vanilla sugar until they form a fluffy mixture. Add the slightly cooled chocolate mass and stir briefly. Then add the flour, baking powder and salt and mix well. Finally, chop the rest of the chocolate (the size can vary as you like) and mix it with the batter.
Now place tablespoon-sized portions of dough on a wire rack lined with baking paper. I deliberately used a wire rack because I didn`t want the heat from a baking sheet underneath the biscuits, but the same heat as from above, so that they don`t get too firm at the bottom. To be honest, I don`t know if that makes a difference, but since the batter is barely pourable, the biscuits don`t mind either.
Now put the cookies in the oven for about 10 minutes. If it wasn`t completely preheated, it will take a few minutes longer. Nevertheless, you should take the cookies out when they still seem a bit too moist, as they become a little firmer when they cool down.
Even if I usually like warm pastries much more than cooled ones, these cookies taste almost better when they are cool again.
Ingredients
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