Amsterdam Cookies Draft

How I make it

Dough

1. In a stand mixer with the paddle, beat the soft butter, granulated sugar and brown sugar on high for about 3 minutes, until smooth and slightly pale. Stop halfway to scrape down the sides with a spatula.

2. Add the egg and mix well until uniform. Add the vanilla and mix.

3. In a separate bowl, mix the dry ingredients: flour, cocoa, baking soda and salt.

4. Lay a sheet of parchment paper on the counter and sift the dry ingredients onto it. Lift the paper gently and pour the dry mix into the mixer bowl.

5. Add the milk chocolate and mix on low until almost combined.

6. Finish mixing with a spatula, just until uniform and no more.

7. Refrigerate the dough for 30 minutes to 1 hour.

Shaping and baking

1. Meanwhile, preheat the oven to 340°F (170°C).

2. With a 1½-inch (4 cm) spring-loaded ice cream scoop, or with slightly wet hands, shape balls and set them on a baking sheet lined with parchment paper.

3. Press 3 squares of white chocolate into the center of each ball, wrap the dough around them and roll back into a round ball.

4. Bake for 9-10 minutes, until the edges are set and the center is still soft.

5. Remove from the oven and let cool on the baking sheet.

6. Store in a jar or airtight container for up to 2-3 days.

What I've learned

• I measure with a 250 ml cup, close to a US cup.
• If I forget to take the butter out of the fridge, I microwave it for about 10 seconds, until soft but not melted.
• The balls don't have to be perfect.
• They taste best still warm.
• Once the cookies cool completely, the white chocolate firms up. For a melty center again, I warm a cookie in the microwave for a few seconds.