Serves 14
Directions
- 1Chop the raw, shelled walnuts with a knife, leaving some pieces larger and some smaller.
- 2Chop the dark or semi-sweet chocolate into larger and smaller pieces. Alternatively, use chocolate chips.
- 3In a bowl, combine room temperature butter, brown sugar, and white sugar.
- 4Beat the butter and sugars at medium speed for about 5 minutes until creamy.
- 5Add vanilla to the two eggs and mix with a fork to combine.
- 6While beating at medium speed, add half of the egg mixture and beat until incorporated (a few seconds).
- 7Add the remaining half of the egg mixture and continue mixing until fully incorporated.
- 8Sift together wheat flour, cornstarch, baking powder, and baking soda into the wet mixture.
- 9Add a pinch of salt to the sifted dry ingredients.
- 10Mix briefly by hand to combine the dry ingredients with the wet ingredients.
- 11Beat for a few seconds at low speed to fully integrate all ingredients.
- 12Scrape down the sides and bottom of the bowl with a silicone spatula to ensure everything is combined.
- 13Add the chopped chocolate and walnuts to the dough.
- 14Mix everything together with a silicone spatula until the chocolate and walnuts are evenly distributed.
- 15Portion the dough into approximately 100g balls using a large ice cream scoop (6.5 cm diameter) or by shaping with hands for a rustic look.
- 16Place the dough balls on a micro-perforated silicone mat or parchment paper, ensuring enough space between them.
- 17Refrigerate the dough balls for one hour.
- 18Preheat the oven to 180°C (350°F), with heat from above and below, without the fan.
- 19Bake the cookies for 15 minutes.
- 20Remove from the oven and let them rest on the tray for 10 minutes.
- 21Transfer the cookies to a wire rack to cool completely at room temperature.
- 22Once completely cooled, store the cookies in a metal, glass, or cardboard box.
Ingredients
- 200 g Mantequilla sin sal a temperatura ambiente
- 100 g Azúcar blanco
- 100 g Azúcar moreno
- 2 Huevos talla L
- 1 cucharadita Pasta, extracto o esencia de vainilla
- 300 g Harina de trigo común todo uso (sin polvo de hornear añadido)
- 20 g Maicena o Fécula de Maíz
- 1 cucharadita Polvo de hornear
- 1 cucharadita Bicarbonato de Sodio
- 0.5 cucharadita Sal
- 300 g Chips o gotas de chocolate negro o semiamargo
- 200 g Nueces troceadas
Equipment
cuchillotabla de cortarprocesador de alimentos (opcional)bolbatidoratamizespátula de siliconatapete de silicona microperforadopapel de horno (parchment paper)cuchara para helado (6.5 cm de diámetro)rejilla
Tips
- Chop walnuts and chocolate to various sizes for better texture.
- The combination of white and brown sugar makes the cookie crispy on the outside and soft on the inside.
- Do not overmix the dough once the dry ingredients are added.
- Leave enough space between cookies on the baking tray as they spread.
- Do not press the dough balls together when placing them on the tray for a looser texture.
- Refrigerate the dough balls for an hour before baking for crispy outside and soft inside.
- Bake at 180°C (350°F) with heat from above and below, without the fan.
- Let cookies rest on the tray for 10 minutes after baking before moving them to a wire rack to cool completely, as they are very soft when hot.
- Store cooled cookies in a metal, glass, or cardboard box for up to 1 week at room temperature.
Related recipes
Lattice Pie Crust
American · Dessert
Ina Garten's Crinkle Cut Chocolate Chip Cookies
American · Dessert
Coconut Custard Pie
American · Dessert
Boxed cake hack
American · Dessert
Salty Honey and Browned Butter Bars
American · Dessert1h 20m
Milk bread maple bar donut twists
American · Dessert
Hot Milk Sponge Cake
American · Dessert
Bananas Foster
American · Dessert
Whipped Cream Cake
American · Dessert
Teenage Mutant Ninja Turtle Pudding Pies
American · Dessert2h 26m
Salty Honey and Brown Butter Bars
American · Dessert
Peach Cobbler Butter Swim Biscuits
American · Dessert