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2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon fine sea salt
½ cup butter, at room temperature
½ cup firmly packed dark brown sugar
¼ cup plus 2 tablespoons sugar
1 large egg
8 oz. dark chocolate, broken or chopped
into bite-sized pieces
4 oz. walnut halves and pieces, toasted
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Method:
Preheat oven to 160°C. In a small
bowl, whisk together the flour, baking soda, and salt. Leave
aside. Beat butter and sugar until fluffy. Add egg and
gradually stir the flour mixture into the butter mixture until
thoroughly combined, then stir in the chocolate pieces and nuts.
Chill the dough for 10 minutes in the refrigerator. Line two
baking sheets with parchment paper. For each cookie, form ¼ cup
of the dough into a ball, then press out on the cookie sheet into a
3½" round, about ¼" thick. Place the rounds of cookie dough
about 1½" apart. Bake, one sheet at a time, for 7-10 minutes, or
until cookies are golden brown and baked through. Cool on the
baking sheet for 1 minute, then transfer to a rack. Serve hot or
cool and store up to 2 weeks, although to keep them that long you may
have to hide them as well.
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