1Chop the raw, shelled walnuts with a knife, leaving some pieces larger and some smaller.
2Chop the raw, shelled walnuts with a knife, leaving some pieces larger and some smaller.
3Chop the raw, shelled walnuts with a knife, leaving some pieces larger and some smaller.
4Chop the dark or semi-sweet chocolate into larger and smaller pieces. Alternatively, use chocolate chips.
5Chop the dark or semi-sweet chocolate into larger and smaller pieces. Alternatively, use chocolate chips.
6Chop the dark or semi-sweet chocolate into larger and smaller pieces. Alternatively, use chocolate chips.
7In a bowl, combine room temperature butter, brown sugar, and white sugar.
8In a bowl, combine room temperature butter, brown sugar, and white sugar.
9In a bowl, combine room temperature butter, brown sugar, and white sugar.
10Beat the butter and sugars at medium speed for about 5 minutes until creamy.
11Beat the butter and sugars at medium speed for about 5 minutes until creamy.
12Beat the butter and sugars at medium speed for about 5 minutes until creamy.
13Add vanilla to the two eggs and mix with a fork to combine.
14Add vanilla to the two eggs and mix with a fork to combine.
15Add vanilla to the two eggs and mix with a fork to combine.
16While beating at medium speed, add half of the egg mixture and beat until incorporated (a few seconds).
17While beating at medium speed, add half of the egg mixture and beat until incorporated (a few seconds).
18While beating at medium speed, add half of the egg mixture and beat until incorporated (a few seconds).
19Add the remaining half of the egg mixture and continue mixing until fully incorporated.
20Add the remaining half of the egg mixture and continue mixing until fully incorporated.
21Add the remaining half of the egg mixture and continue mixing until fully incorporated.
22Sift together wheat flour, cornstarch, baking powder, and baking soda into the wet mixture.
23Sift together wheat flour, cornstarch, baking powder, and baking soda into the wet mixture.
24Sift together wheat flour, cornstarch, baking powder, and baking soda into the wet mixture.
25Add a pinch of salt to the sifted dry ingredients.
26Add a pinch of salt to the sifted dry ingredients.
27Add a pinch of salt to the sifted dry ingredients.
28Mix briefly by hand to combine the dry ingredients with the wet ingredients.
29Mix briefly by hand to combine the dry ingredients with the wet ingredients.
30Mix briefly by hand to combine the dry ingredients with the wet ingredients.
31Beat for a few seconds at low speed to fully integrate all ingredients.
32Beat for a few seconds at low speed to fully integrate all ingredients.
33Beat for a few seconds at low speed to fully integrate all ingredients.
34Scrape down the sides and bottom of the bowl with a silicone spatula to ensure everything is combined.
35Scrape down the sides and bottom of the bowl with a silicone spatula to ensure everything is combined.
36Scrape down the sides and bottom of the bowl with a silicone spatula to ensure everything is combined.
37Add the chopped chocolate and walnuts to the dough.
38Add the chopped chocolate and walnuts to the dough.
39Add the chopped chocolate and walnuts to the dough.
40Mix everything together with a silicone spatula until the chocolate and walnuts are evenly distributed.
41Mix everything together with a silicone spatula until the chocolate and walnuts are evenly distributed.
42Mix everything together with a silicone spatula until the chocolate and walnuts are evenly distributed.
43Portion 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.
44Portion 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.
45Portion 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.
46Place the dough balls on a micro-perforated silicone mat or parchment paper, ensuring enough space between them.
47Place the dough balls on a micro-perforated silicone mat or parchment paper, ensuring enough space between them.
48Place the dough balls on a micro-perforated silicone mat or parchment paper, ensuring enough space between them.
49Refrigerate the dough balls for one hour.
50Refrigerate the dough balls for one hour.
51Refrigerate the dough balls for one hour.
52Preheat the oven to 180°C (350°F), with heat from above and below, without the fan.
53Preheat the oven to 180°C (350°F), with heat from above and below, without the fan.
54Preheat the oven to 180°C (350°F), with heat from above and below, without the fan.
55Bake the cookies for 15 minutes.
56Bake the cookies for 15 minutes.
57Bake the cookies for 15 minutes.
58Remove from the oven and let them rest on the tray for 10 minutes.
59Remove from the oven and let them rest on the tray for 10 minutes.
60Remove from the oven and let them rest on the tray for 10 minutes.
61Transfer the cookies to a wire rack to cool completely at room temperature.
62Transfer the cookies to a wire rack to cool completely at room temperature.
63Transfer the cookies to a wire rack to cool completely at room temperature.
64Once completely cooled, store the cookies in a metal, glass, or cardboard box.
65Once completely cooled, store the cookies in a metal, glass, or cardboard box.
66Once completely cooled, store the cookies in a metal, glass, or cardboard box.
Ingredients
200 g Mantequilla sin sal a temperatura ambiente
200 g Mantequilla sin sal a temperatura ambiente
200 g Mantequilla sin sal a temperatura ambiente
100 g Azúcar blanco
100 g Azúcar blanco
100 g Azúcar blanco
100 g Azúcar moreno
100 g Azúcar moreno
100 g Azúcar moreno
2 Huevos talla L
2 Huevos talla L
2 Huevos talla L
1 cucharadita Pasta, extracto o esencia de vainilla
1 cucharadita Pasta, extracto o esencia de vainilla
1 cucharadita Pasta, extracto o esencia de vainilla
300 g Harina de trigo común todo uso (sin polvo de hornear añadido)
300 g Harina de trigo común todo uso (sin polvo de hornear añadido)
300 g Harina de trigo común todo uso (sin polvo de hornear añadido)
20 g Maicena o Fécula de Maíz
20 g Maicena o Fécula de Maíz
20 g Maicena o Fécula de Maíz
1 cucharadita Polvo de hornear
1 cucharadita Polvo de hornear
1 cucharadita Polvo de hornear
1 cucharadita Bicarbonato de Sodio
1 cucharadita Bicarbonato de Sodio
1 cucharadita Bicarbonato de Sodio
0.5 cucharadita Sal
0.5 cucharadita Sal
0.5 cucharadita Sal
300 g Chips o gotas de chocolate negro o semiamargo
300 g Chips o gotas de chocolate negro o semiamargo
300 g Chips o gotas de chocolate negro o semiamargo
200 g Nueces troceadas
200 g Nueces troceadas
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.