Directions
- 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.
- 2Add brown sugar and regular sugar and work it all with a spatula until homogeneous.
- 3Break one egg into the mixture and mix again to relax the preparation.
- 4Add both types of flour (t55 and t45), salt, and baking powder.
- 5Mix everything together. If it's a bit difficult, work the whole by hand.
- 6Crush one chocolate bar very roughly (milk and white chocolate) and add roughly chopped nuts.
- 7Mix everything by hand and form small piles of about 200g.
- 8Bake for 10 minutes.
- 9Put some extra pieces of chocolate on the still warm cookie.
- 10Add a pinch of salt flowers.
Ingredients
- 110 g soft butter
- 75 g brown sugar
- 50 g sugar
- 1 egg
- 105 g flour t55
- 140 g flour t45
- 0.5 teaspoon salt
- 1 teaspoon baking powder
- 75 g milk pastry chocolate
- 75 g white pastry chocolate
- 150 g roughly chopped nuts
- 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.
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