Servings: approximately 15 cookies
Ingredients
- 150g of 75% Tanzanian dark chocolate chips, lightly crushed
- 150 g of lightly crushed pecans
- 150 g of soft salted butter
- 150 g brown sugar
- 1 egg
- 180 g all-purpose flour
- 1/2 teaspoon baking powder
Preparation
- It's best to take out and weigh all the ingredients, then mix them together when they're all at room temperature, especially the butter, which should have a creamy texture.
- Preheat oven to 350°F or 180°C.
- Place the butter in a large bowl with the brown sugar and mix with a spatula (silicone spatula) until smooth. Add the egg, mix, then add the flour and baking powder. Mix roughly and add the chocolate and nuts until the batter is smooth. It is important not to overmix the batter.
- Form balls using an ice cream scoop and place them, spacing them apart, on a baking sheet lined with baking paper (parchment or a silicone mat) without flattening them. They will take their shape during baking.
- Bake for about 15 minutes. Remove the cookies and leave them on the still-hot baking sheet for 5 minutes, then let them cool on a wire rack.
- Do not remove the cookies from the baking sheet immediately after taking them out of the oven, as they are too soft and may break.
The secret to a successful cookie is slightly underbaking, which will ensure the cookie stays soft inside.
