Chocolate Cloud Cookies

In a bowl, mix the flour, baking powder and the chopped milk chocolate; scrape the vanilla pod to remove the seeds.

In a mixing bowl, beat the softened butter with the sugar and salt until creamy and fluffy.

Add the vanilla seeds and the chocolate-flour mixture to the butter-sugar mixture, add the egg and quickly knead everything into a smooth dough.

Shape the dough into a ball, wrap in cling film and chill in the refrigerator for about 60 minutes.

Preheat the oven: fan 160 °C (conventional 180 °C). Line a baking sheet with parchment paper.

Scoop off hazelnut-sized pieces of dough and, with slightly moistened hands, shape them into balls; place them on the sheet about 3 cm apart.

Bake the clouds for about 10 minutes, until the edges just begin to take a light color.

Remove from the oven and let cool briefly on the sheet, then transfer carefully to a wire rack and cool completely.