I don’t really know if there’s any relevance to translating a German recipe for Chocolate Chip Cookies, since most readers from the US already have their very own recipe at hand. But for the sake of completeness (I’m Prussian after all), I will write it down anyways.
2g baking powder
1 dash of Salt
170g melted butter
110g brown sugar
50g white sugar
1 package vanilla sugar
1 package vanilla custard powder
1 egg yolk
200g chocolate chips
Melt the butter and let it sit for a bit to cool off. Then mix the butter with the brown, white and vanilla sugar. In a second bowl mix the custard powder with the egg and the egg yolk. Now add the latter to the butter-sugar mix. Mix the flour, baking powder and salt first and then add that mix bit by bit to your butter-sugar-custard-egg mix. In the end you should have a firm dough that you can very easily form with your hands.
With whatever amount of dough that is leftover from your feast, form balls of roughly 4cm in diameter. Put them on your baking sheet with baking paper and push them down until they’re about 1,5-2cm high. The diameter of the cookie should now be roughly 6-7cm. After they’re done they’ll be roughly 9cm in diameter so leave enough space between the cookies.
Put them in the oven. You now have 10-12 minutes until they’re done and that is about the time you have to get rid of feeling sick from eating to much dough . It probably won’t work, but, eh … so worth it! Anyways, when the cookies are done, let the baking sheet sit outside the oven for 5-10 minutes and then carefully transfer the cookies over to a rack. If you can, start eating them right away. If not, leave them sitting outside for a bit and then put them into a airtight container.