This recipe is for making cookies that use less sugar without losing any of the taste.
Ingredients
- 165 g of flour: 50/50 pastry flour and spelt flour
- 125 g of soft butter (soft, not melted)
- 100 g of dark chocolate in bars
- 40 to 50 g of brown sugar
- One teaspoon of baking powder
- One egg
- One bag of vanilla sugar
- A pinch of salt
Preparing the dough
- Preheat the oven to 180°C (fan oven)
- Break the chocolate into pieces (you choose the size!)
- Put the chocolate back in the fridge so it stays cold
- Mix the butter, sugar, vanilla sugar, salt, and egg
- Mix until you get homogeneous dough (about 2 minutes with a mixer)
- Mix the flour and baking powder
- Gradually add the flour to the mixture
- The dough will be quite hard, so make sure to integrate all the flour
- Add the chocolate
Shaping the cookies
- Put parchment paper on a baking tray
- Form about eight dough balls with the mixture
- Place the balls on the tray, making sure to space them well
- Flatten the balls a little (they will flatten a bit more during baking)
Tip: Wet your fingers a little to flatten them and prevent the dough from sticking to your fingers.
Baking
- Bake for 10 to 15 minutes at 180°C (fan oven)
- The cookies should be golden on the edges
- Remove them from the oven and let them cool on a rack (without the parchment paper)
My recommendation: 8 minutes at 180°C, then increase to 190°C. Stay close to watch them, and take them out as soon as they start to brown on the edges.
Enjoy!
