Chocolate cookies with crunchy corn.



Makes about 30 cookies.

200 g          cooking chocolate       
200 g          butter                  
4                  eggs
225 g           cane sugar   
1 sachet       vanilla sugar
300 g           flour
100 g           Branches (praline sticks)
60 g             crunchy corn



  1. Preheat the oven to 180 °C using top and bottom heat (fan 160 °C). 
  2. Line two baking trays with baking paper. 
  3. Coarsely chop the cooking chocolate and melt with the butter in a warm bain-marie.
  4. Using a hand mixer, beat the eggs and sugar until light and frothy. Add the chocolate mixture, sieve in the flour and stir to a smooth dough. 
  5. Roughly chop the Branches and coarsely crush the crunchy corn. Fold both ingredients into the dough and leave to rest in the fridge for 20 mins.
  6. Using a tablespoon, scoop the dough onto the baking trays in portions and bake for 8 – 10 mins. Remove from the oven and leave to cool on racks.


Preparation time: approx. 55 mins.
Cooking time: approx. 25 mins.