A friend of mine is a baker. He likes to experiment – in his shop you will at times find goodies like chocolate with extra-hot chili (he grows the chili himself!) or cookies with lavender. For his birthday, I will give him these cookies, with the recipe attached – maybe he will like them and sell them in his store!
The original recipe uses white chocolate, which contains lactose. I wanted to make a lactose-free version for myself, so I produced a second batch in which I replaced the white chocolate with chopped walnuts. I must admit that I like this version better than the one with white chocolate. The walnuts go extremely well with the dark chocolate batter!
The cookies did not turn out as pretty as I had hoped, so I initially did not want to publish the recipe on my blog. Only when I realized that the kids kept walking into the kitchen to get another cookie, I tried one – and changed my opinion. The cookies are not too sweet and have an intense and smooth chocolaty taste. They are just the way a rich chocolate cookie should be, even if they do not look perfect!
2 ½ cups (300 g) flour
1 ⅓ cup (100 g) unsweetened cocoa (sieved)
1 tsp. baking soda
1 tsp. salt
1 cup / 4 sticks (250 g) butter, room temperature
1 cup (200 g) sugar
1 tbsp. sugar beet syrup
1 tsp. vanilla sugar (not vanillin)
2 large eggs, room temperature
Version 1 (= containing lactose):
1 cup (150 g) dark chocolate, coarsely chopped
1 cup (150 g) white chocolate, coarsely chopped
⅓ cup (50 g) white chocolate
Version 2 (= lactose-free)
1 cup (150 g) dark chocolate, lactose-free, coarsely chopped
1 cup plus 3 tbsp. (150 g) walnuts, coarsely chopped
⅓ cup (50 g) milk chocolate, lactose-free
Preheat the oven to 375 ° F (190° C) (convection oven: 355° F,180° C). Cover baking sheets with baking parchment.
In a mixing bowl, combine flour, cocoa, baking soda and salt.
In another mixing bowl, beat butter, sugar and syrup with a handmixer or kitchen machine until light and fluffy. Add eggs and vanilla sugar and beat for another three minutes.
Add the flour-cocoa-mixture. Beat it into the batter with the hand mixer/kitchen machine at low speed or with a wooden spoon. The batter will be quite heavy and firm.
Version 1 (= containing lactose): Add the chopped chocolate and stir into the batter with a wooden spoon.
Version 2 (= lactose-free): Add the chopped chocolate and the chopped walnuts and stir into the batter with a wooden spoon.
Drop tablespoons of batter onto the baking sheets and bake for about 10-13 minutes. Keep your eye on the cookies – they get burnt at the edges fast! Rather take them out of the oven a little early than keep them in the oven too long. They will firm up when they cool.
Transfer the cookies to a cooling rack and let them cool.
Place the cookies side by side on a cooling rack, a baking sheet or baking parchment. If you use a cooling rack, place baking parchment beneath it – it will make tidying up the working surface a lot easier!
For the glazing, coarsely chop while chocolate (version 1) or lactose-free milk chocolate (version 2). Melt in a double boiler or on the stove at very low heat. Put the melted chocolate into a small plastic bag and cut off an edge. You now have a self-made icing bag.
Decorate the cookies with the glazing by moving the icing bag over the cookies diagonally.
Makes about 30 large cookies.
Adapted from: Cynthia Barcomi´s Backbuch (2007), München: Wilhelm Goldmann Verlag.