Ingredients

(Makes about 15–17 cookies)

Chocolate chips for decoration

300 g tritordeum flour

1 tsp baking powder

115 g softened butter

2 eggs

Pinch of salt

75 g white sugar + 75 g brown sugar

1 tsp vanilla extract

70 g dark chocolate, chopped

For the milkshake: (per serving)

• 1 glass of milk
• 3 heaping tablespoons of bourbon vanilla ice cream
• 2 cookies + some crumbs for decoration
• ½ tsp vanilla extract
• Liquid caramel for glass decoration

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Nutrition

Energy (KJ, Kcal): 400

Carbohydrates (%): 52,7

Sugar (%): 22,9

Fats (%): 18,6

Saturated fat (%): 10,8

Proteins (%): 7,5

Fibers (%): 3,4

Salt (%): 0,27

Instructions

Start the cookie dough by beating the butter with both sugars until creamy. Add the vanilla extract and salt, mixing well. Incorporate the eggs one at a time until smooth.

Sift the flour and baking powder together. Add gradually to the butter mixture, mixing gently until fully combined. Take your time so the flour is absorbed slowly.

Fold in the chopped dark chocolate. Cover the dough and refrigerate for at least 1 hour.

Once chilled, the dough will be easier to handle. Form small balls and place them on a baking tray lined with parchment paper. Slightly flatten each ball. Decorate with chocolate chips.

Bake at 180°C (356°F) for 12–15 minutes until golden.

Let cool on a wire rack. Store in an airtight container or tin for several days.

To make the milkshake: