Summary

Ingredients

• 90 g butter or 70 ml oil
• 300 g chocolate, bitter
• 2 egg (s)
• 1 tablespoon coffee powder (cappuccino powder)
• 90 g suar
• 90 g flour
• 1 teaspoon baking powder or, a little less, baking soda
• 1 pinch (s) salt
• 1 teaspoon flavor (vanilla extract)
• 200 g chocolate, white or whole milk

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Instructions

1. Melt the butter with the dark chocolate in a water bath and let cool down a little. In a second bowl, stir together the eggs and cappuccino powder until the powder has dissolved. Add the sugar and keep stirring until the sugar has dissolved. Then stir in the butter mixture. In a third bowl, stir together the flour, baking powder, salt and vanilla extract with a whisk. Mix with the cappuccino-chocolate mixture to form a soft batter. Chop the rest of the chocolate into small cubes, add to the batter and stir briefly. Cover and let the dough rest for 1 hour.
2. Preheat the oven to 160 ºC (fan oven 140 degrees). Cover the baking sheet with baking paper. Cut off the dough in portions with a tablespoon, form small balls, press lightly (so that they are approx. 2 cm high) and place on the baking sheet. The piles of dough should be about 8 cm apart.
3. Bake the cookies in the oven on the middle rack for 15-17 minutes until they shine. Let the cookies cool down on the baking sheet. The cookies are very soft after baking - that has to be the case.