Beat the butter, sugar, vanilla sugar and salt for a few minutes until frothy, then add the eggs and beat again. Finally mix the flour and baking powder and add. Now stir everything well until you get a smooth dough.
Now chop the chocolate into small pieces, whereby approx. 50 g of the dark chocolate and 10 g of the white chocolate can be chopped into very coarse pieces to decorate the biscuits with later. Fold the smaller pieces under the dough.
Now preheat the oven to 170 ° C convection (190 ° C top / bottom heat) and shape walnut-sized dough balls with wet hands and flatten them to about 1 cm. You can also refrigerate the dough so that it can be shaped better.
Line the baking sheets with parchment paper. Do not put more than 8 balls on each tray as the cookies need space to spread out. There should be about 2 - 3 cm space between the balls. Now distribute 2 dark and 2 white pieces of the coarsely chopped chocolate pieces on each biscuit and bake the biscuits for 10 minutes.
The longer you bake them, the more the cookies dry out! The cookies should be rather soft. 10 minutes at 170 ° C convection are perfect for my oven! No longer and no shorter!
The cookies should be light brown on the outside and still look moist on the inside, because then they are perfect. After baking, the biscuits must be allowed to cool for about 10 minutes before they are removed from the tray, otherwise they will break.
Please be careful, because the biscuits are very hot and airy - almost like egg whites! When the cookies have cooled, they are really hearty and soft.
For dark biscuits you use approx. 25 g cocoa powder, whereby you can use more white than dark chocolate, as this gives a good contrast. So that the biscuits stay nice and soft, they have to be packed airtight!
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