Dark chocolate cookies

Here's how to easily bake 8 chocolate cookies with dark chocolate:

1. Either remove 44g of butter from the refrigerator 1-2 hours before use or heat it in the microwave for 30 seconds.
2. Open the freshness seal, remove the sachet of sugar and set aside.
3. Put the soft butter in a large bowl and beat it together with the sugar from the sugar sachet and 25g water (approx. 3-4 tbsp) for 3 minutes using a food processor, hand mixer or Thermomix (reverse speed 4 with spatula).
4. Then add the baking mix and stir for about 1 minute (Thermomix: reverse speed 4 with a spatula) until a smooth batter forms. If necessary, stir again by hand with the spatula to distribute the chocolate evenly throughout the batter.
5. Form 8 balls (50g each) from the dough and flatten them to 2cm (about 2 fingers high). Alternatively, you can use an ice cream scoop; this doesn't require flattening.
6. Place on a baking tray, plate or board lined with baking paper, cover with cling film/cloth and place in the refrigerator for 1-2 hours.
7. 15 minutes before baking the cookies, preheat oven to 180°C (top and bottom heat). Place the formed cookies 5 cm apart on a baking sheet lined with baking paper and bake for about 10-15 minutes. Remove the cookies from the baking sheet and let them cool.