Summary

Ingredients

• 230 g wheat flour
• 3 tablespoon cocoa powder, good, I`ll take Valrhona
• 0.5 teaspoon ½ baking soda
• 0.5 teaspoon ½ sea salt, coarse, e.g. fleur des sel
• 250 g couverture, dark or milk chocolate
• 120 g butter
• 350 grams sugar
• 2 egg (s), medium to large
• 1 packet vanilla powder, or vanilla pulp from a pod

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Instructions

1. Preheat the oven to 160 degrees circulating air.
2. Mix the flour in a bowl with the cocoa powder, baking soda and salt. Roughly chop the couverture, pieces about the size of a fingernail. Melt half of it with the smaller crumbs and chocolate chips together with the butter in a water bath while stirring. Transfer to a large bowl and mix with the sugar, eggs and vanilla using the hand mixer on high speed. Slowly add the flour mixture and stir everything well on a low level. Fold in the rest of the chopped couverture.
3. Place the dough with 2 tablespoons in 3-4 cm balls on a baking tray lined with baking paper. Press a little into shape, but don`t press the dough flat, it will run by itself when baking.
4. Bake for about 15 minutes, until the cookies are relatively flat, their surface is broken, but the inside is still soft.
5. Carefully place the cookies - they are still soft - with a spatula from the baking sheet on a wire rack lined with baking paper (otherwise the cookies will deform through the grooves) and allow to cool.