How to make
Take the butter out of the fridge and wait for it to soften - it shouldn't be too soft, but it shouldn't be hard either.
Beat the egg, sugar, vanilla sugar and butter with a mixer. Add the sifted flour, baking powder and water to this fluffy cream. Beat again, until a homogeneous and smooth mixture is obtained.
Chop both types of chocolate into pieces - they don't have to be the same, it's good to have smaller and larger pieces. Pour them into the mixture and mix well.
Cover the bottom of the oven tray with baking paper. Using two spoons, scoop out a walnut-sized amount of the double-chocolate mixture. Push the dough for each cookie with the spoon, leaving at least 4 cm distance between them.
Bake the cookies in two batches in an oven preheated to 360°F (180°C) for 12-15 minutes.
After taking out the cookies, let them cool and serve or store them in a well-sealed airtight container.
Crunchy and delicious double chocolate cookies!
Enjoy!
