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Buttery Chocolate cookies are soft and very dense in the middle!
200g Sugar
1/2 tsp Raw vanilla powder
4 tbsp Raw cacao powder
2 tsp Baking powder
300g Anelise light flour blend gf *
200g Butter (room temperature)
1 Eggs
Mix all ingredients well in a bowl until you have a great texture.
Heat oven to 200C.
Knead the cookie dough mixture lightly on the table. Divide the dough into four pieces. Roll each piece into sausages, as long as the baking tray is. Place the rolled dough on the baking tray and press lightly with your whole hand on the dough. Repeat until you have done it for all of them.
Bake the cookies in the preheated oven for 5-7 minutes. Keep an eye on them so they don’t get too much. Remove from the oven, and allow to rest for one to two minutes, if you can!
To serve, place the cookies on a nice plate and enjoy a cup of coffee or tea.
Tip: You can freeze the dough for about two months and then be ready if you get unexpected visitors.
Eat & Enjoy!
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