Cooking Instructions
- 1
Place butter in pot and caramelize (will smell like caramel popcorn). Let cool at room temperature until solid
- 2
Sift flour, baking soda and salt together in bowl
- 3
As soon as butter is solid, cream butter and sugar with a whisk or electrical beater until fluffy
- 4
Add eggs one by one to butter mixture and whisk until incorporated. Add vanilla and mix in.
- 5
Fold flour mixture to butter mixture with a spatula. **Don't overmix
- 6
Fold in chopped chocolate with a spatula
- 7
Rest dough for 30 minutes in fridge
- 8
Roll thick disks (0.5-1cm thick and 3-4cm wide) on a greased baking sheet
- 9
Bake at 190°C for 15-20min
- 10
Let cool cool in pan for 5 minutes. Move to cooling racks until room temperature
- 11
Enjoy with tea
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