Les Meilleurs Cookies Du Monde

10 mins
Serves 4
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Directions

  1. 1Pour very soft butter into pieces. You can microwave it for a few seconds to achieve this texture, but be careful not to melt it.
  2. 2Pour very soft butter into pieces. You can microwave it for a few seconds to achieve this texture, but be careful not to melt it.
  3. 3Pour very soft butter into pieces. You can microwave it for a few seconds to achieve this texture, but be careful not to melt it.
  4. 4Add brown sugar and regular sugar and work it all with a spatula until homogeneous.
  5. 5Add brown sugar and regular sugar and work it all with a spatula until homogeneous.
  6. 6Add brown sugar and regular sugar and work it all with a spatula until homogeneous.
  7. 7Break one egg into the mixture and mix again to relax the preparation.
  8. 8Break one egg into the mixture and mix again to relax the preparation.
  9. 9Break one egg into the mixture and mix again to relax the preparation.
  10. 10Add both types of flour (t55 and t45), salt, and baking powder.
  11. 11Add both types of flour (t55 and t45), salt, and baking powder.
  12. 12Add both types of flour (t55 and t45), salt, and baking powder.
  13. 13Mix everything together. If it's a bit difficult, work the whole by hand.
  14. 14Mix everything together. If it's a bit difficult, work the whole by hand.
  15. 15Mix everything together. If it's a bit difficult, work the whole by hand.
  16. 16Crush one chocolate bar very roughly (milk and white chocolate) and add roughly chopped nuts.
  17. 17Crush one chocolate bar very roughly (milk and white chocolate) and add roughly chopped nuts.
  18. 18Crush one chocolate bar very roughly (milk and white chocolate) and add roughly chopped nuts.
  19. 19Mix everything by hand and form small piles of about 200g.
  20. 20Mix everything by hand and form small piles of about 200g.
  21. 21Mix everything by hand and form small piles of about 200g.
  22. 22Bake for 10 minutes.
  23. 23Bake for 10 minutes.
  24. 24Bake for 10 minutes.
  25. 25Put some extra pieces of chocolate on the still warm cookie.
  26. 26Put some extra pieces of chocolate on the still warm cookie.
  27. 27Put some extra pieces of chocolate on the still warm cookie.
  28. 28Add a pinch of salt flowers.
  29. 29Add a pinch of salt flowers.
  30. 30Add a pinch of salt flowers.

Ingredients

  • 110 g soft butter
  • 110 g soft butter
  • 110 g soft butter
  • 75 g brown sugar
  • 75 g brown sugar
  • 75 g brown sugar
  • 50 g sugar
  • 50 g sugar
  • 50 g sugar
  • 1 egg
  • 1 egg
  • 1 egg
  • 105 g flour t55
  • 105 g flour t55
  • 105 g flour t55
  • 140 g flour t45
  • 140 g flour t45
  • 140 g flour t45
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking powder
  • 75 g milk pastry chocolate
  • 75 g milk pastry chocolate
  • 75 g milk pastry chocolate
  • 75 g white pastry chocolate
  • 75 g white pastry chocolate
  • 75 g white pastry chocolate
  • 150 g roughly chopped nuts
  • 150 g roughly chopped nuts
  • 150 g roughly chopped nuts
  • 1 pinch salt flowers
  • 1 pinch salt flowers
  • 1 pinch salt flowers

Tips

  • Do not melt the butter completely; it should be very soft.
  • If you only have one type of flour, you can use either t45 or t55.
  • Crush the chocolate bar very roughly to ensure a flowing heart.
  • Add a pinch of salt flowers to the still-warm cookie.