Preparation
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1Roughly chop the dark chocolate and melt it over the water bath in the pot. Mix the butter, sugar, vanilla sugar, salt and egg into a smooth dough. Stir the melted chocolate into the butter-sugar mixture. Mix Kölln Instant oat flakes, Kölln flakes, baking powder and cocoa powder. Process everything together with the 30 g of the chunks into a smooth dough.
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2Preheat oven. Form 12 balls out of the dough with wet hands, spread them on two baking trays lined with baking paper, press them flat and distribute the remaining chunks on them. Bake one at a time in the oven.
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3The soft cookies are initially soft and need to cool completely. Top/bottom heat: 180 °C Circulating air: 160°C Baking time: 10 minutes Preparation time: approx. 30 minutes
Author: Peter Kölln
Photographer: Photographer: Studio Seiffe/Arvid Knoll
Ingredients
Serving(s)
1
Ingredients for 12 pieces:
100 G
Dark chocolate
125 G
softened butter
110 G
Sugar
1 pack
vanilla sugar
1 prize
Salt
1
egg
150 G
Kölln Instant Oat Flakes
50 G
Delicate Kölln Oat Flakes
1 TL
baking powder
1 EL
Baking cocoa powder
50 G
White chocolate chunks
