Ingredients
| 230 g | Butter, room temperature |
| 190 g | Cane sugar |
| 100 g | Beet sugar |
| 2 | Eggs |
| 340 g | Wheat flour |
| 1/2 TL | Baking powder |
| 5 – 10 g | Salt |
| 150 g | 74% Single Farm Chocolate |
| 100 g | 60% Single Farm Chocolate |
Preparation
- 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.
Texture
- Crispy on the outside, softer on the inside
- A bit thicker
- After baking golden brown rim
Storage
Airtight and dry 7-10 days. Frozen several months.