Chocolate Cookies À La Bondi American Style
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g butter
- 250 g flour
- 300 g cane suar, brown
- 80 g cocoa powder (no instant powder)
- 0.5 teaspoon ½ baking soda
- 100 g chocolate, white
- 100 g chocolate (whole milk)
- 100 g chocolate (dark)
Print Recipe
Pin Recipe Instructions
- First, the butter and cane sugar are stirred together using a food processor. In the meantime, line a baking sheet with baking paper and preheat the oven to 190 ° C top / bottom heat. Then you mix the flour with the cocoa powder, add the baking soda and mix everything evenly. The three bars of chocolate are roughly chopped. The pieces shouldn`t be too small so that you can still have really nice pieces of chocolate in the biscuits later. The flour-cocoa mixture is now slowly added to the butter-sugar mixture. The dough will then be very dry, but that is desired and absolutely fine. Now let the dough stir (or better said knead) for a few minutes and then add the chocolate pieces. You shouldn`t knead these too long so that they don`t crumble. Now take a good tablespoon full of batter for smaller cookies or almost two for hand-sized cookies and place them on the baking sheet at a sufficient distance. The piles should be pressed down to a thickness of just over 1 cm. Then put the cookies on the middle rack in the hot oven for about 12 minutes. Then take them out and let them cool down until they set (which can take a good half an hour). Then you put them on a wire rack. The cookies are then crispy and simply taste fantastic.
- Tips: The time the cookies stay in the oven can vary. They get too dark quickly if you leave them in for even a minute too long.
- After taking the cookies out of the oven, they are very soft. You shouldn`t let that irritate you. The cookies become very crispy as they cool down.
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