Chocolate Cookies with Bittersweet Pieces

Name: Chocolate Cookies with Bittersweet Pieces
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 24 Portionen
Ingredients: 1 piece Egg, size M - room temperature; 250 g Wheat or spelt flour - Type 405 or Type 630; 200 g Chocolate Chunks Bittersweet, quantity divided - alternatively chocolate drops; 150 g soft Butter or margarine; 150 g brown Sugar; 50 g Sugar; 1 Pck. Bourbon vanilla sugar; 0.5 tsp Baking powder; 0.5 tsp Salt

Biscuits

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Cook Time

1 h

Servings

Difficulty

Easy

Prep Time

25 Min

Description

These chocolate cookies with bittersweet pieces are simply irresistible! I've been baking them since I was a child, and they're always a hit at every birthday. The combination of crispy dough and melt-in-your-mouth chocolate pieces is simply unbeatable. They taste especially good when they're still slightly warm. The recipe is super easy and quick to prepare, perfect for a cozy afternoon with friends or family. Be sure to try it out, you'll be thrilled!

Ingredients (9 ingredients)

1 piece Egg, size M - room temperature
250 g Wheat or spelt flour - Type 405 or Type 630
200 g Chocolate Chunks Bittersweet, quantity divided - alternatively chocolate drops
150 g soft Butter or margarine
150 g brown Sugar
50 g Sugar
1 Pck. Bourbon vanilla sugar
0.5 tsp Baking powder
0.5 tsp Salt

Preparation (6 steps)

Mix sugar and butter

Thermomix® Setting

2 min/Speed 4

Put 150 g soft Butter, 150 g brown Sugar, 50 g Sugar and 1 packet Bourbon vanilla sugar into the mixing bowl and mix for 2 min./speed 4.

120

Add egg

Thermomix® Setting

10 sec/Speed 3

Add 1 room temperature Egg and stir in for 10 sec./speed 3.

Add flour mixture

Thermomix® Setting

30 sec/Speed 3

Put 250 g Flour, 1/2 tsp Baking powder and 1/2 tsp Salt into the mixing bowl and stir in for 30 sec./speed 3.

Fold in chocolate pieces

Thermomix® Setting

10 sec/Linkslauf Speed 2 Reverse

Put 150 g Chocolate Chunks Bittersweet into the mixing bowl and fold in for 10 sec./reverse rotation speed 2.

Shape and bake dough

Form the dough into apricot-sized balls with your hands. Spread half of the balls on a baking sheet lined with baking paper and set the other half aside on a plate in the refrigerator. The balls should be at least 5-6 cm apart on the baking sheet. Press the balls down lightly and spread about 25 g Chocolate Chunks evenly on top and press down lightly. Bake in a preheated oven at 170 °C top/bottom heat (150°C fan oven) on the middle rack for 10 to 15 minutes until golden brown.

Cool and bake second batch

Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes, then transfer to a wire rack. Take the second half of the balls out of the refrigerator, spread them on the baking sheet with space in between, press them down lightly, spread about 25 g Chocolate Chunks on top as well and press down lightly, bake directly in the oven.