160 g chocolate or chocolate chips (take what you want, I always take 100 g dark and about 60 g milk chocolate)
100 g butter at room-temperature
50 g sugar
90 g brown sugar
1 sachet of vanilla sugar (you could also scratch out one vanilla bean or use some vanilla extract)
95 g flour (I always use spelt flour)
80 g grated nuts (use hazelnuts or almonds)
1 level teaspoon baking powder
Preheat the oven to 180° Celsius. Line two baking sheets with parchment paper and set aside.
If you don’t use chocolate chips (I don’t), chop the chocolate. Mix the butter with the sugar until it’s smooth. Add the egg and mix again.
In another bowl, mix the egg with the nuts and the baking powder. Then slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate, but set some aside.
With two teaspoons, scoop onto parchment-lined baking sheets. If you want to make bigger cookies, 10 per sheet (they will be about 20 cookies in the end), but most of the time, I make smaller ones, about 40, so 20 per sheet. Put the rest of the chocolate on top. Bake for about 10 minutes until they’re evenly brown, then put the sheets out of the oven and let them rest.
I also often melt 20 g of the dark chocolate and mix it with the butter – makes tasty Dark Double Chocolate Cookies!