Here’s how: Set the oven to 175 degrees (upper and lower heat).
Mix wheat flour, bicarbonate, vanilla sugar and corn in a bowl. Put aside.
Whisk butter, powdered sugar and brown sugar to a fluffy well-mixed batter. I use a kitchen assistant when I make my cookies. Then add the egg and whisk some more.
Then pour in the rest of the ingredients except the chocolate buttons. Work quickly to a firmer beat with the kitchen assistant. Do not mix more than necessary. It should be a little clumsy. Finally, add the chocolate buttons and gently flip them into the batter with a lollipop. Mix until everything is finely divided.
Place the dough in the refrigerator for about 30 minutes. You do this because it makes it easier to shape the batter into balls and to prevent them from floating out too much on the plate.
To get the cakes the same size you can use a tablespoon size, ice cream scoop or a regular spoon. I used a tablespoon measure and weighed the balls one by one on a small kitchen scale. They weighed about 35g. I do this partly because the cakes are the same size and the baking is more even. I had about 9 balls on each plate.
The cakes should be baked in the middle of the oven and be careful to remove them in time, otherwise, the cakes will lose the tough chocolatey center and the crunchy edges. In my oven, I need them inside for exactly 11 minutes, it obviously varies from oven to oven. What you should keep in mind are the edges. They should have just got a tad bit of color all around and you can see a slight marbling on the top of the cake.
Do not worry! The cookies may look bloated and unfinished, but it settles as the cookies cool.
Take out the cookies and let them cool on the plate for 2-3 minutes before moving them over a grill. If you move them too soon, they can break because they are still warm. Let the cookies cool completely.
Store them in an airtight jar. They stay fine for up to a week.
