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1
Cream the butter and sugars
Beat the softened butter with the brown sugar and caster sugar for 3-4 minutes, until the mixture turns pale and creamy.
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2
Add the eggs
Add the egg, the yolk and the vanilla. Mix until fully absorbed: the dough should stay smooth and glossy.
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3
Fold in the dry ingredients
Sift the flour, bicarbonate of soda and salt straight into the dough. Mix as little as possible: overworking it makes the cookies tough.
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4
The Laica Chocolate Drops
Pour in the 72% Extra Dark Chocolate Drops and work them through the dough with a spatula. Set a handful aside for the tops.
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5
Shape and rest
Shape 12 balls of around 60 g each and space them out on a baking tray lined with baking paper. Press the reserved drops onto the tops and leave to rest in the fridge for 15 minutes.
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6
Bake
Bake at 180 °C (conventional, no fan) for 12-14 minutes: the edges should be golden and the centre still soft. Leave to cool on the tray for 10 minutes before moving them.
Tip from the lab
The 72% Drops hold their shape in the oven without melting completely: that is what creates the “pockets” of dark chocolate inside the cookie. For a sweeter version, use half dark drops and half Laica Milk Chocolate Block (Blocchetto), chopped by hand.
The ingredient that makes the difference.
Drops, blocks and pastry bars: Laica chocolate made for your kitchen.
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