Free Shipping in Germany from 59 €


ca. 20 pieces depending on the size


230 gButter, room temperature
190 gCane sugar
100 gBeet sugar
340 gWheat flour
1/2 TLBaking powder
5 – 10 gSalt
150 g74% Single Farm Chocolate
100 g60% Single Farm Chocolate


  • Schokoladentafeln grob hacken.
  • Put the butter with the cane sugar, beet sugar and salt into the bowl and let it mix with a bishop/flat beater. Tip from Corinna: Do not incorporate air. If you don’t have a flat beater, you can use a hand mixer with whisks.
  • Add the eggs a bit at a time.
  • Sieve the flour and baking powder and briefly work into the dough. Scrape down the sides and work in again briefly until everything is evenly mixed.
  • Add chocolate chunks. If necessary, use a wooden spoon, your hands or scraper.
  • Place the dough in the refrigerator for several hours, preferably overnight.
  • Shape the dough into an even ball and flatten slightly.
  • Place in the fridge again for at least 30 minutes. Tip from Corinna: Freeze the flattened balls.
  • Preheat the oven to 175°C top/bottom heat.
  • Place the cold balls with enough space on a baking tray lined with baking paper and bake for approx. 10-15 min.
  • Leave to cool on the baking tray for a few more minutes so that they do not break. Then leave to cool on a rack or plate until ready.


  • Crispy on the outside, softer on the inside
  • A bit thicker
  • After baking golden brown rim


Airtight and dry 7-10 days. Frozen several months.