Preparation

Preheat the oven to 200 degrees.

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Place the butter, flour, bastard sugar, baking powder and vanilla sugar in a mixing bowl and knead by hand. When it starts to form a ball, add the chocolate drips.

Knead until it forms a nice ball, divide into 2 or 3 parts.

Roll each part into a 2 cm thick roll.

Cut the roll into 1 cm slices and place the slices on the baking tray (possibly on baking paper).

Place the tray in the oven and wait 12 to 16 minutes until golden brown. Remove from the oven and let cool on the tray.

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....repeat this with the other rolls.

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Note 1:

This recipe is based on 1 pack of 250 g butter, but that's a lot of cookies!

We make this recipe and wrap 1 or 2 rolls in plastic kitchen foil and then store it in the freezer.

If the amount of cookies is too much, you can also divide all the ingredients in half, then you will have half of the cookies.

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Note2:

For chocolate chips we use pure chocolate from Callebaut #C811, which is not available everywhere.

We buy it from wholesalers.

If you can't get there, you can also cut/chop a chocolate bar into cubes.

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Note3:

You can of course replace the dark chocolate with any chocolate, but in our opinion dark chocolate is really the tastiest. We also don't know how, for example, white (which is normally a bit softer) will behave in the oven (and if you have tried it, please let us know the result).

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KPK/05feb18