Chocolate Chip Cookies with the Finest Chocolate - 1 pc

With just 2 additional ingredients and the clever Bake Affair baking mix, you can easily bake your own 15 chocolate cookies with the finest chocolate at home: crunchy on the outside, perfectly chewy on the inside, just like cookies should be. The chocolate chips are made from the finest Belgian chocolate.

For 15 delicious chocolate chip cookies you need:

1 can of baking mix chocolate cookies with the finest chocolate
175 g soft butter
1 egg

Rest and baking times:

Resting time for the finished dough: 1 - 2 hours in the refrigerator
Baking time: 18 min at 180°C with top / bottom heat

Instructions:

It is best to take 175 g butter out of the refrigerator an hour or two before baking and let it come to room temperature. Alternatively, you can simply warm it up in the microwave for about 30 seconds.
Open the freshness seal of your baking mixture and add the sugar (in its own pack) to the softened butter in a large mixing bowl.
Beat the butter and sugar for a good 3 minutes with the hand mixer or in the food processor until creamy. You can of course also use your Thermomix (level 2 with spatula).
Beat the egg and add it to the butter and sugar mixture. Stir it into the mixture for about 1 minute.
Now add the baking mix and stir until a creamy dough is formed (approx. 1 min). If you are using the Thermomix, please switch it to left-hand rotation.
If necessary, stir the dough again by hand with a spatula so that everything combines into a creamy mass.
Either form 15 balls with an ice cream scoop or cut off the dough with a spoon and shape the balls with your hand. With the second method, please press your hand-rolled balls a little flat so that they are no more than 2 cm or two fingers high.
Place the balls on a board covered with baking paper or cling film and cover them with another layer of foil or a clean cloth. Let the dough rest in the refrigerator for at least one, preferably two hours.
Preheat the oven to 180°C top / bottom heat.
Place the dough balls about 5 cm apart on two baking trays lined with baking paper.
Bake for 18 minutes. Keep an eye on them and check their consistency in the last few minutes - when you take them out of the oven, the edges should already be hard, but the middle should still be soft so that they get the perfect chewy consistency after cooling.
Let the cookies cool down briefly and remove them from the baking sheet as quickly as possible so that they don't continue to bake. Enjoy them cold or still lukewarm - preferably with a glass of milk!