450 g flour
100 g caster sugar
150 g demerara sugar
200 g butter
1 sachet of baking powder
200 g dark chocolate or chocolate chips (and/or milk chocolate, and/or almonds, hazelnuts, raisins)
Beat the eggs, sugar and vanilla extract.
Add half the melted butter and half the flour;
Mix well and add the remaining butter, flour and baking powder.
Break the chocolate into pieces and incorporate.
Place in the fridge for an hour.
Once out of the fridge, roll into little balls and flatten lightly between your hands.
Place the cookies on a baking tray.
Baking in a Le Panyol wood-fired oven:
Cooking method: no fire, closed hearth
Remove the embers from the hearth or let them go out completely.
Once the interior of your Le Panyol wood-fired oven reaches around 220-200°C, insert your cookies. Close the door.
Bake for 8 or 10 minutes, keeping a close eye on them.
Leave the cookies to cool before taking them off the tray.