Chocolate Cookies
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SERVINGS
30 PIECES

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ZEIT
20 MIN.

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RESTING TIME:
approx. 2 hours

 

INGREDIENTS

  • 225 g softened butter
  • 220 g sugar
  • 1 pack of bourbon vanilla sugar
  • 2 eggs
  • 350 g wheat flour
  • ½ tsp. baking powder
  • 1 pinch of salt
  • 150 g chocolate drops for baking

Also:

  • Wheat flour for kneading

Preparation

Knead the specified ingredients, except for the chocolate drops, into a smooth dough using a food processor or hand mixer. Only knead in the chocolate drops briefly at the end.


Form the dough into a roll with a diameter of approx. 4 cm on a lightly floured work surface. Wrap in cling film and place in the fridge for around 2 hours.


Preheat the oven to 180°C (top/bottom heat). Cut the dough roll into approx. ½ cm thick slices and place them on a baking tray lined with baking paper with a small gap between each slice. Bake in the oven on a medium heat for about 10 minutes. Remove and allow to cool. Then bake the other cookies in the same way.


Place the cooled cookies in a suitable FRESH & SAVE container and vacuum-pack.




Tip

Chopped dark or milk chocolate can also be used instead of cooking chocolate drops.


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