Summary

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

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Instructions

1. Preheat the oven to 180 °.
2. 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.
3. 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.
4. 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.
5. Bake the cookies on the middle rack for 10 minutes. Then take it out and let it rest for 10 minutes.