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Soft Double Chocolate Cookies 450g
Package contents: 350g baking mix, 40g Callebaut Callets dark chocolate, 60g white chocolate chunks
Preparation for Soft Double Chocolate Cookies
You will also need: 150g soft butter, 50g whole egg (1 egg size M), 10ml milk
Melt the dark chocolate coating in a water bath and preheat the oven to 180°C top/bottom heat.
Mix the baking mix with the butter, egg and milk using an electric hand mixer or in a food processor for approx. 2 minutes, add the melted chocolate coating and mix until smooth for approx. 1 minute. Fold in half of the white chocolate chunks by hand.
Form approx. 8 dough balls (approx. 60g). Place them on two baking trays lined with baking paper, leaving enough space between them, as the cookies will spread out in the oven later. Distribute the remaining chunks on the dough balls and press down lightly.
Bake for approx. 15 minutes and then allow to cool completely. After cooling, the cookies are crispy on the outside and soft on the inside.
| Nutrition facts / Nährwertangaben | |
|---|---|
| per / pro 100g | |
| Energy Value / Energie | 1715 kJ / 409 kcal |
|
Fat / Fett
of which saturated fatty acids / davon ges. Fettsäuren
|
31.8g
26.3g
|
|
Carbohydrate / Kohlenhydrate
of which sugars / davon Zucker
|
48.5g
48.2g
|
| Protein / Eiweiß | 4.3g |
| Salt / Salz | 0.3g |
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