The best cookies

These cookies are always a hit in the family or when guests come. I've been looking forward to sharing the recipe because everyone loves them and they're so easy to make. I almost always make a double batch because they disappear quickly. You can customize them to your taste and preference, and if you end up having a bit too many, you can just pop them in the freezer - although they're so irresistibly good that I doubt you'll ever need to.

Cookie base

150 grams of butter
1,5 dl brown sugar
1,5 dl sugar
1 eggs
1 teaspoons baking powder
0,5 teaspoon baking soda
1 teaspoon vanilla sugar
0,5 tsp salt
4 dl flour
200 grams of filling

Examples of my favorite fillings:

150 grams of dark chocolate - 50 grams of nuts

150 grams of white chocolate - 100 g of dried cranberries

200 grams of dark chocolate - sprinkled with flaky salt on top

150 grams of dark chocolate - 0,5 teaspoon of peanut butter in the middle of each cookie before it is baked

Course of action:

Beat sugar, brown sugar and butter together on high speed. When it has been whipped to a smooth mass, add eggs and you whip it until the mass is smooth again. Then mix in all the dry ingredients at low speed. Depending on which filling you want, chop the chocolate or the nuts, which are also stirred in at low speed. Spoon the cookie dough onto the baking trays. The dough will make about 10 large cookies. If you want peanut butter in the middle of the cookies, put a small spoonful of cookie dough on the baking sheet, flatten it a little and add peanut butter. Put a little more cookie dough on top so it covers the peanut butter.

The cakes are baked in a preheated oven at 175 degrees fan for 15 minutes or until they are golden. If necessary, sprinkle a little coarse salt on top when they have just come out of the oven. Be aware that they will be very soft until they have cooled. You can see in the video below how I did it.

Store in a cake tin with a tight-fitting lid. Welcome hug from Mathilde