|175 g||butter (soft)|
|150 g||brown sugar|
|250 g||chocolate drops|
|10 g||vanilla sugar|
|½ tsp||baking soda|
Dark chocolate should be served with a strong red wine. After decanting, the ideal drinking temperature is 16 – 18°C (61 – 64°F). In the glass, the wine fascinates with a deep, ruby-violet color and a bouquet of licorice and ripe cherries.
Preheat oven to 180°C/350°F. In a bowl, mix flour, baking soda, and salt.
In another bowl, beat soft butter, brown sugar, and vanilla sugar until fluffy and pale.
Add flour mixture to the butter mixture. Whisk until combined, then fold in chocolate drops.
Scoop dough onto a lined baking sheet, leaving enough space in between cookies. Flatten slightly with the back of the scoop. Bake in preheated oven for approx. 10 – 12 min. at 180°C/350°F until golden. Cookies should remain soft on the inside. Allow to cool for approx. 10 min. before serving.