Juicy Double Chocolate Cookies
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 16 mins |
| Total Time | 1 hr 46 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 400 g dark chocolate, at least 50%
- 200 g milk chocolate, with chopped hazelnuts
- 130 g flour
- 70 g suar, brown
- 125 g butter
- 3 egg (s)
- 1 packet vanilla sugar
- 1 tablespoon honey
- 1 tablespoon cocoa powder, or coffee or cappuccino powder
- 1 teaspoon Baking powder
- 1 pinch (s) salt
Print Recipe
Pin Recipe Instructions
- Melt the dark chocolate together with the butter in a bowl in a double boiler. Meanwhile, beat one tablespoon of the selected powder together with the eggs in a large bowl with the hand mixer until creamy. Add the brown sugar, honey and vanilla sugar and stir briefly until everything has dissolved and mixed well.
- Let the melted chocolate and butter mixture cool down a little. In the meantime, chop the hazelnut milk chocolate into small pieces. Mix the flour, baking powder and salt in a second bowl. Now alternately add the flour and chocolate-butter mixture to the egg mixture and stir into a soft dough. Then mix in the chopped hazelnut milk chocolate. Cover and let the dough rest for about 1 hour.
- Preheat the oven to 160 ° C upper and lower heat and line at least 2 baking sheets with baking paper. Shape the dough into balls approx. 3-5 cm in size and press lightly on the baking sheet to a height of approx. 1.5 cm. There should be about 5-6 cm of space between the biscuits.
- Slide the trays into the oven one after the other for exactly 16 minutes on the middle rack, until the cookies are shiny. Be careful, they are still very soft after baking! Therefore, let it cool down on the trays so that they achieve the desired consistency and do not break when moving.
- The recipe is enough for about 20 large, tasty and not too sweet cookies, similarly soft on the inside as brownies and so juicy, almost like eating liquid chocolate.
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