This is what I came up with using the ingredients available in local grocery stores:
1 large stick butter + some extra: approx 225 g
1.5 c white sugar: Feinkristallzucker is about the right texture for this volume
2 tsp molasses (approx; just dribble it in until it's the right color)
vanilla: some tsps of ground bourbon vanilla powder
sea salt
1.5 tsp baking powder (approx, I just scoop with a small spoon)
2 eggs
70% dark chocolate bars: 2
optional nuts: walnuts, sliced almonds
Cream together butter and sugar (do NOT melt the butter! Leave it room temperature, or just soft enough for mixing but no softer). Mix in molasses. Mix in vanilla. Sprinkle in sea salt and mix. Shake in baking powder and mix. Scramble the eggs and mix in. Stir in flour.
Chop up chocolate bars with a large knife and fold in. Fold in optional nuts.
Cover dough and chill in fridge for at least 30 mins. Chilling gets the butter back to a nice place; cold butter will melt at the right speed in the oven, warm butter might melt too fast and spread, giving a flat hard cookie instead of soft and chewy.
Heat oven to 185C.
Spoon out cookies onto baking paper. Spread them out far enough so they don't run together, and don't make them too big. The more spherical the scoops the better. Bake 8-10 mins. Take them out when they're just brown on the edges; they'll harden as they cool, so if they look just a little gooey when pulled out, that's good.
Try to wait before eating one until they're at least cool enough to have a little structural integrity, and the chocolate won't scald the tongue. If they're still moist the next day, it is a success!
1 large stick butter + some extra: approx 225 g
1.5 c white sugar: Feinkristallzucker is about the right texture for this volume
2 tsp molasses (approx; just dribble it in until it's the right color)
vanilla: some tsps of ground bourbon vanilla powder
sea salt
1.5 tsp baking powder (approx, I just scoop with a small spoon)
2 eggs
2 c flour: Halbweissmehl (not Weissmehl! That is cake flour)
optional nuts: walnuts, sliced almonds
Cream together butter and sugar (do NOT melt the butter! Leave it room temperature, or just soft enough for mixing but no softer). Mix in molasses. Mix in vanilla. Sprinkle in sea salt and mix. Shake in baking powder and mix. Scramble the eggs and mix in. Stir in flour.
Chop up chocolate bars with a large knife and fold in. Fold in optional nuts.
Cover dough and chill in fridge for at least 30 mins. Chilling gets the butter back to a nice place; cold butter will melt at the right speed in the oven, warm butter might melt too fast and spread, giving a flat hard cookie instead of soft and chewy.
Heat oven to 185C.
Spoon out cookies onto baking paper. Spread them out far enough so they don't run together, and don't make them too big. The more spherical the scoops the better. Bake 8-10 mins. Take them out when they're just brown on the edges; they'll harden as they cool, so if they look just a little gooey when pulled out, that's good.
Try to wait before eating one until they're at least cool enough to have a little structural integrity, and the chocolate won't scald the tongue. If they're still moist the next day, it is a success!
