Preheat the oven (electric stove 190 °, convection 165 °). Beat the softened butter with the sugar, vanilla sugar, sugar beet syrup and salt for 3 minutes until frothy.
Then fold in the eggs one by one and beat again for 3 minutes.
Roughly chop the chocolate and mix. Mix the flour with the baking powder. Fold the flour into the dough in portions. Finally stir in the chopped chocolate.
Put small piles on a baking sheet lined with baking paper. Press them flat. The cookies still diverge during baking, so work with sufficient distance.
Bake the cookies in the oven for about 13 minutes. The cookies should still be light, only the edge should be browned. Then they are still soft even after they have cooled down. After baking, let the cookies cool for at least 5 minutes on the baking sheet.
After cooling, it is best to store between parchment paper.
If you want the cookies crispy, you can extend the baking time.
The amount is enough for approx. 15 large or 30 smaller cookies.
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