Summary
| Prep Time | 35 mins |
| Cook Time | 10 mins |
| Total Time | 6 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 240 g chocolate, dark
- 1 vanilla pod (s)
- 160 g butter
- 120 g suar, brown
- 1 egg (s), (M)
- 1 tablespoon milk
- 8 g bakin powder
- 2 teaspoons gingerbread spice
- 120 g suar, white
- 80 g hazelnuts, chopped
- 200 g wheat flour, 1050
Print Recipe
Pin Recipe Instructions
- Chop the chocolate into small pieces with a knife or food processor. Cut the vanilla pod lengthways and scrape out the pulp.
- Cut the butter into small pieces and stir in a bowl with the brown sugar to a smooth mass. Add egg and milk and stir. Mix the chopped chocolate, vanilla pulp, baking powder, gingerbread spice, white sugar and flour and then mix the whole thing with the butter-milk-egg mixture.
- Preheat the oven to 175 ° C (convection 155 °).
- Line a baking sheet with parchment paper and place small piles of dough on it.
- Bake for about 10 minutes.
- Let the cookies cool and then store them in a tin can for a few days. Then they taste best!
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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