Chocolate Cookies

Ingredients

• 100 g butter
• 150 g whole‑grain sugar
• 2 Eggs
• 1 tsp bourbon vanilla powder
• 175 g spelt flour type 1050
• 2 tbsp unsweetened cocoa powder (strongly defatted)
• 0.5 tsp cinnamon powder
• 1 tsp Baking powder
• 150 g dark chocolate (at least 60% cacao)
• Salt

Instructions

1. 1.

   Beat butter with whole‑grain sugar in a bowl until fluffy using an electric mixer. Separate the eggs; add yolks and bourbon vanilla powder to the mixture.

2. 2.

   Whisk spelt flour, cocoa powder, cinnamon, and baking powder together, then fold gently into the batter.

3. 3.

   Coarsely chop dark chocolate with a kitchen knife. Whip egg whites with a pinch of salt until stiff peaks form using an electric mixer, then fold them onto the dough. Gently fold in chopped dark chocolate.

4. 4.

   Using a teaspoon, drop dough mounds onto two baking sheets lined with parchment paper, spacing them about 5 cm apart and leaving room to the edges.

5. 5.

   Bake in a preheated oven at 180 °C (convection 160 °C; gas: level 2–3) for 10‑15 minutes until golden brown. Let cool on the sheet for 5 minutes, then transfer to a rack to cool completely before serving.