Ingredients
Scale
- 90g Salted Butter
- 90g Castor Sugar
- 50g Eggs
- 200g All-Purpose Flour
- 80g Dark Couverture Chocolate
- 1 + 1/2 Tsp Baking Powder
- 1/8 Tsp Salt
- 1/2 Tsp Vanilla Essence
- Dark couverture chocolate (chopped) for garnish
Instructions
- Preheat your oven to 180°C or 350°F (OTG mode: upper rod + lower rod + fan). Line a baking tray with silicone mat or butter paper.
- In a bowl, cream soft butter and sugar until they are pale and fluffy.
- Sieve in the dry ingredients, which are all-purpose flour, salt and baking powder and mix it into the creamed butter.
- Now fold in the chopped dark chocolate and give it a good mix.
- Finally, add in egg and vanilla essence and mix to form a smooth dough
- Divide the dough into six equal parts, then place them on a baking tray lined with a silicon mat or butter paper.
- Now, garnish the cookies by randomly placing chopped dark chocolate chunks on top of each cookie.
- Keep them in the freezer for 15 minutes.
- After 15 minutes, bake them at 180°C or 350°F (OTG mode: upper rod + lower rod + fan) for 12-15 minutes, or until the sides of the cookie are hard enough.
- Once baked, let the cookies cool down to room temperature and serve.
- Prep Time: 10 minutes
- Freezing Time: 15 to 20 minutes
- Cook Time: 12 to 15 minutes