Soft cookies with walnuts and chocolate
Votes: 1
Time: 2 hours 20 minutes
Complexity: easily
Servings: 18
Complexity: easily
Servings: 18
Nutritional value per serving:
Calories 475, total fat 29 G., saturated fats 13 G., proteins 6 G., carbohydrates 52 G., fiber 3 G., cholesterol 58 mg, sodium 233 mg, sugar 33 G.
Calories 475, total fat 29 G., saturated fats 13 G., proteins 6 G., carbohydrates 52 G., fiber 3 G., cholesterol 58 mg, sodium 233 mg, sugar 33 G.
There's a little bakery in New York called Levain Bakery, where they bake truly delicious and incredibly huge cookies, which served as the inspiration for this recipe. These large cookies are soft on the inside and crispy on the outside, filled with chocolate chips and sweet walnuts. The secret to their softness is using only dark brown sugar.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 and 3/4 cups premium flour
- 1.5 tsp coarse salt
- 1 teaspoon baking powder
- 1 teaspoon of baking soda
- 270 g unsalted butter at room temperature
- 1 and 3/4 cups firmly packed dark brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 340 g semi-sweet chocolate granules
- 2 cups walnut halves, coarsely chopped
- 1 tbsp sea salt flakes
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Cooking the dish according to the recipe:
- Sift the flour, salt, baking powder, and baking soda together in a large bowl. In another large bowl, beat the butter and brown sugar with a mixer on medium-high speed, scraping down the sides of the bowl as needed, until smooth, about 4 minutes.
- Beat in the eggs one at a time, then add the vanilla. Reduce the mixer speed to low. Add the flour mixture and mix until smooth. Stir in the chocolate chips and walnuts with a spatula.
- Place plastic wrap on the surface of the dough and refrigerate for at least 1 hour or overnight.
- Preheat oven to 190°C. Line 2 baking sheets with parchment paper.
- Using a 60 ml ice cream scoop, drop half the dough, crust-side up, onto the prepared baking sheets, spacing them about 5 cm apart (you should get about 8 cookies, approximately per baking sheet). Sprinkle the dough balls with sea salt.
- Bake, rotating the baking sheets halfway through, until the cookies are golden brown around the edges but still soft in the center, 18–20 minutes. Let cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely. Store cookies in a tightly sealed container at room temperature for up to 5 days..
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