Chocolate Cookies

Ingredients

• 100 g dark chocolate (at least 70 % cocoa content)
• 1 vanilla pod
• 75 g butter (room temperature)
• 75 g coconut palm sugar
• 1 egg
• 150 g spelt flour (Type 1050)
• 1 tsp Baking powder
• 4 tbsp cocoa powder
• 0.5 tsp cinnamon powder
• 50 g finely chopped hazelnuts
• 30 g cacao nibs

Instructions

1. 1.

   Chop the chocolate. Melt half of it over a water bath.

2. 2.

   Split the vanilla pod lengthwise and scrape out the seeds. Add vanilla seeds, butter, and coconut palm sugar to a mixing bowl and beat with hand mixer until fluffy, gradually adding the egg. In another bowl whisk flour, baking powder, cocoa powder, and cinnamon, then sift into the butter-egg mixture. Fold in melted chocolate. Finally fold in remaining chopped chocolate, hazelnuts, and cacao nibs.

3. 3.

   Line a baking sheet with parchment paper. Using a teaspoon, drop dough balls spaced apart onto the sheet. Bake in preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 10–12 minutes. Remove and cool on the sheet for 5–10 minutes, then lift and let cool completely on a wire rack.