Chocolate cookies

• Whisk the butter with the sugar until both are blended in well and the mixture is very creamy.
• Add the egg and the vanilla and mix again.
• Sift the flour, the cocoa and the yeast. Add the butter to the bowl, beating at minimum speed. When the dough is smooth add the chocolate pieces.
• Refrigerate the bowl for at least 1 hour.
• After an hour, prepare trays with baking paper. Make balls of approximately 18 g and place them spaced on the tray.
• Lightly flatten each ball. 
• Bake at 180 ºC for 10 minutes, turn and cook for 2 more minutes; or until they are done on the outside but not too dry. Let them cool down on the tray and then move on to a rack until they cool completely. It is important to let them cool on the sheet or on a smooth surface so that they do not bend or break.

Notes:

• In a modular oven, program 1 (top) -2 (mouth) -1 (floor), open.