Today I’ll move on to another part of our body – the stomach! Here is a recipe for the best choco cookies eveeer! If you don’t want to hate me your whole life, don’t try them – or else you’ll never like any other choco cookie. Any cookies you try after this one will be a disappointment. (Ha, ha, that’s my 100 percent self-confidence for you!) This recipe was developed by my cousin and me. We tried a bunch of cookie recipes before creating an original one!
210 g of semisweet or dark chocolate (55% cocoa), melted
2eggs
60 g unsalted butter, melted
130g brown sugar
10g vanilla sugar
1 tablespoon baking soda
150g flour
50 g semisweet chocolate chips (or white chocolate chips, which I prefer) Finely chopped nuts (almonds, walnuts or pecans), optional
All you have to do:
Preheat your oven to 180°
C. Line two baking sheets with parchment paper.
Beat the eggs and sugar.
Add the melted butter and melted chocolate and combine.
Combine the flour and baking soda and add to the chocolate mixture; mix to combine.
Stir in the chocolate chips (and nuts, if using).
Drop batter by the tablespoon onto the parchment-lined pans and bake for 12 to 15 minutes.
Do not over bake.
Cool on racks and enjoy with milk or coffee.
I, however, appreciate them most with delicious mint tea!
I hope you like the recipe. Comments are, of course, appreciated.catch you soon with a special ETUDE HOUSE article !
ladies ,
210 g of semisweet or dark chocolate (55% cocoa), melted
2eggs
60 g unsalted butter, melted
130g brown sugar
10g vanilla sugar
1 tablespoon baking soda
150g flour
50 g semisweet chocolate chips (or white chocolate chips, which I prefer) Finely chopped nuts (almonds, walnuts or pecans), optional
All you have to do:
Preheat your oven to 180°
C. Line two baking sheets with parchment paper.
Beat the eggs and sugar.
Add the melted butter and melted chocolate and combine.
Combine the flour and baking soda and add to the chocolate mixture; mix to combine.
Stir in the chocolate chips (and nuts, if using).
Drop batter by the tablespoon onto the parchment-lined pans and bake for 12 to 15 minutes.
Do not over bake.
Cool on racks and enjoy with milk or coffee.
I, however, appreciate them most with delicious mint tea!
I hope you like the recipe. Comments are, of course, appreciated.catch you soon with a special ETUDE HOUSE article !
ladies ,