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Old Fashion Baking Book www.yes24.com/...
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hello. It's been a while since I introduced my favorite cookie.
This cookie recipe was made to use up Kalibaut Milk Couverture, so I think this chocolate goes best with it. I liked it better because it didn't stick to my hands after baking.
These cookies are not sweet and chewy. It's crispy the day it's baked and becomes slightly moist the next day. The cookie dough itself is not sweet, so the milk chocolate bits in between are really attractive.
✔Ingredients (14 cookies)
110g unsalted butter
38g eggs
40g Granulated sugar
35g brown sugar
2g salt
205g all-purpose flour
2g baking powder
2g baking soda
95g Milk Chocolate
60g roasted pecans
▶Bake in a preheated oven at 165 degrees for 18-19 minutes (based on convection, temperatures may vary depending on the oven)
This size cookie cooks in 12 minutes, but I baked it longer to remove the moisture and make it crispy.
▶It can be stored at room temperature for a week, but we recommend freezing it from the beginning.
▶Recommended nuts are roasted pecans and roasted hazelnuts (make sure they are fresh and do not have a foul smell), but walnuts or peanuts are not recommended.
29 сен 2024
