A very thick American cookie, generously packed with dark chocolate and walnuts, featuring a golden, crispy crust around a soft, melty center.
Ingredients
- 150 g unsalted butter
- 120 g brown sugar
- 50 g granulated sugar
- 1 piece fresh egg
- 1 tsp pure vanilla extract
- 250 g T65 wheat flour
- 10 g cornstarch
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 180 g 60% cacao dark baking chocolate
- 90 g walnut halves
- 2 pinches flaky sea salt
Method
- Cut the cold butter into small cubes. Coarsely chop the chocolate to obtain an irregular mix of large chunks and small pieces. Crush the walnuts without turning them into powder.
- Mix the flour, cornstarch, baking powder, baking soda, and fine salt in a bowl. Set aside.
- Beat the cold butter with the brown sugar and granulated sugar at medium speed. Stop as soon as the mixture becomes homogeneous and slightly creamy: it must remain cool and dense, without becoming fluffy.
- Add the egg and vanilla extract. Mix briefly, just enough to incorporate them, then carefully scrape down the sides of the bowl.
- Add the dry ingredients and mix at low speed until a few streaks of flour remain. Fold in the chocolate and walnuts with a spatula. Stop working the dough as soon as it is homogeneous so as not to make the cookies tough.
- Divide the dough into identical portions. Form tall, irregular balls without rolling or heavily compacting them. Their vertical shape is essential for achieving the characteristic thickness.
- Place the portions on a baking sheet lined with parchment paper, spacing them widely apart. Place them in the refrigerator until they are firm to the core.
- Preheat the oven to two hundred degrees Celsius on conventional heat. Place the cold baking sheet on the rack positioned in the middle of the oven.
- Bake until the edges are deep golden and firm, while the top remains paler and the center still appears underbaked. Baking continues outside the oven.
- Sprinkle immediately with flaky sea salt. Let the cookies rest on the baking sheet until their structure is firm enough to move them, then carefully transfer them to a wire rack.
- Serve slightly warm, when the crust is set but the chocolate and the center remain melty.
Nutrition
Per serving
- Energy
- 718.2 kcal
- Protein
- 9.73 g
- Carbohydrate
- 77.07 g
- Fat
- 41.21 g
- Fibre
- 4.9 g
- Calcium
- 106.36 mg
- Iron
- 1.76 mg
- Magnesium
- 50.2 mg
