Vanilla Cookies with Chocolate Chips
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g chocolate couverture, dark
- 100 g couverture, whole milk
- 100 g butter, soft
- 50 grams sugar
- 1 packet vanilla sugar
- 90 g suar, brown
- 1 vanilla pod (s)
- 1 egg (s)
- 100 g flour
- 75 g hazelnuts, round
- 1 teaspoon, leveled baking powder
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 °.
- Roughly chop the whole milk couverture and 50 g of the dark chocolate couverture. Beat the butter with the sugars until very frothy. Stir in the pulp of the vanilla pod and the egg.
- Mix the flour with the ground hazelnuts and baking powder, stir into the egg mixture. Melt approx. 1/5 of the chopped couverture in the microwave, also stir into the egg mixture. Fold in the rest of the chopped couverture.
- Lay out parchment paper on a baking sheet. Remove small portions from the dough with two teaspoons and place them on top with a large gap (approx. 10-12 cookies per tray). Press it flat a little and smooth the edges. (Doesn`t matter if the sticky consistency doesn`t make them so round.) Chop the remaining 50 g dark chocolate couverture into pieces and sprinkle over the dough portions. Possibly Smooth the edges again with another teaspoon.
- Bake the cookies on the middle rack for 10 minutes. Then take it out and let it rest for 10 minutes.
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