Summary

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

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Instructions

1. Chop the chocolate into small pieces with a knife or food processor. Cut the vanilla pod lengthways and scrape out the pulp.
2. 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.
3. Preheat the oven to 175 ° C (convection 155 °).
4. Line a baking sheet with parchment paper and place small piles of dough on it.
5. Bake for about 10 minutes.
6. Let the cookies cool and then store them in a tin can for a few days. Then they taste best!