Draft cookie or dough cookie, ie dough cookie in round cake format that fits perfectly in the hand and also does not have to stand a lot of hours in the refrigerator to get the right consistency but can be eaten almost immediately. Perfectly soft and lots of chocolate flavor. With flake salt on top, these cookies become magical!
The recipe gives 15 large draft cookie cookies and it helps to have a glass scoop to cut out the batter but it works well with a spoon as well. If they float out into bumpy circles, just correct the shape of the cookies just as they come out of the oven and still warm using a spoon, knife or glass. Just put them in the right shape.
Ingredients:
200 g dark chocolate (at least 70% cocoa content)
225 g butter
3.5 dl powdered sugar
2.25 dl brown brown sugar sprinkled
1 tbsp vanilla sugar
4 large eggs
3.5 dl wheat flour
1 cup cocoa
1 krm salt
flake salt to decorate with
Do this:
Set the oven to 175 degrees (upper and lower heat) and cover 2-3 plates (depending on how large or small plates you have but these cookies need generously with space on the plate to flow out) with baking paper.
Chop the dark chocolate and place together with the butter in a saucepan. Melt into a smooth and shiny batter on medium heat. Remove the pan from the heat.
Put the rest of the ingredients in addition to the flake salt in a bowl. Add the chocolate butter and just stir everything together just until it comes together into a smooth and lump-free batter.
Place the bowl in the refrigerator for the batter to set for at least 30 minutes.
Cut out the batter on a plate (each click or scoop with glass scoop should be about 4 cm in diameter and about 4 cm high). Use the glass scoop with advantage to get the even distribution of the butter as much as possible.
Bake one plate at a time in the center of the oven for about 15 minutes. Fix the shape of the cookies while they are still warm if they have flowed out into uneven circles and then allow to cool completely on the plate before serving or storing. Garnish with flake salt.
TIP!
Want to emphasize chocolate flavor even more in your draft cookie cookies? Add 2 teaspoons of espresso powder to the batter. This does not add any coffee flavor but only emphasizes the chocolate taste.
Make the draft cake cookies gluten-free by replacing the wheat flour with about 5 dl of gluten-free flour mix.
Make the cookies milk-free by using milk-free chocolate (most 70% cocoa chocolate varieties are already milk-free) and the butter against milk-free margarine.
Make the cakes vegan and egg free by following the tips for dairy-free draft cookies and increasing the amount of dark chocolate by 50 g and replacing the eggs with 3 tablespoons of herbal milk (oat, soy or coconut milk).
