Ingredients for 12 cookies:#
- 2 eggs
- 250 g soft butter
- 80 g sugar
- 120 g brown sugar
- 280 g all-purpose flour type 405
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 pinch salt
- 200 g chocolate chunks
Preparation:#
First, beat the soft butter with both types of sugar until creamy. Add eggs and vanilla extract and mix briefly.
Mix flour, baking powder, and salt on a separate plate, add to the mixture, and stir into a dough. Preheat the oven to 180°C with top/bottom heat and line two baking sheets with parchment paper. Fold 180 g of the chocolate chunks into the dough with a wooden spoon.
Using an ice cream scoop, portion about 12 balls and shape them round with your hands. Place 6 balls on each sheet with plenty of space between them and press lightly flat.
Place the remaining chocolate chunks on the cookies and press lightly. Slide the baking sheets into the oven one after the other and bake for about 10–12 minutes each. Make sure the edges of the cookies do not get too dark.
After baking, let the cookies cool on the sheet for about 10 minutes. Once cooled, carefully transfer to a wire rack and let cool completely. They will firm up a little after cooling.
If you store the cookies in an airtight container, they keep for a week!
Enjoy!