brownie cookies

once in a while, a good home made cookie beats store-bought ones. although, i admit there are some unconditional favorites to stock up with from the supermarket. top of the cookie list: oreos. or the traditional shortbread. oh, and bärentatzen.
now, bärentatzen you probably do not know. they are only available at our local retailer migros here in switzerland. but they basically shaped my childhood. i think my mom probably believed that bärentatzen aren’t evil, at all, despite our general reluctance towards all things processed. we believed that they’re somehow above all other sweets. so those cookies were basically the only storebought or processed food i can remember in our home that was not only tolerated but loved. a staple, almost. 
a while back, i was hit by a strong craving for those bärentatzen. unfortunatley, no migros around (and open). instead, i found a recipe for brownie biscuits in the lily vanilli ‘sweet tooth’ baking book. they looked similar enough to please my appetite. 
brownie cookies
recipe adapted from lily vanilli’s sweet tooth
rezept in deutsch auf si style
ingredients:
160g plain flour, sifted
1/2 tsp baking powder
pinch of sea salt
30 g unsalted butter, room temperature, cubed
300 g dark chocolate, broken into pieces
4 eggs
175 g sugar
20 g vanilla sugar
one baking tray, lined with parchment
directions:
in a bowl, whisk together the flour, baking powder and salt and set aside. melt the butter and chocolate together in a pan on very low heat. remove from the heat as soon as everything is melted and stir to bring it together. set aside and allow to cool a little. beat the eggs and the sugars together for two to three minutes, until pale and slightly thickened. fold in the chocolate mix, then stir in the flour mix. refrigerate for about one hour.
preheat the oven to 180° c. remove cookie dough from the fridge. scoop up dessert spoon-sized (or, in my case, ice cream spoon sized) chunks of dough, round them with your hands and press them onto the prepared baking tray, leaving a 5cm gap between them. you will most likely need to bake them in three batches. Bake for 10 – 12 minutes until they come off the tray easily. leave them on the tray for five minutes, then carefully transfer them to a wire rack to cool completely.
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