Easy, fast, very sweet and delicious cookies. Nothing more to say.

Ingredients

• 500g cake flour
• 7g salt
• 10g potato starch (used 20g)
• 6g baking soda
• 250g melted butter
• 200g brown sugar
• 200g selfmade vanilla sugar
• 3 eggs
• 200g fine chopped walnuts
• 450g rough chopped chocolate
• [ optional: 200g pistachios ]

Instructions

Melt the butter, chop the chocolate and walnuts (I bought ground walnuts to start with). Mix everything together. Ensure that the sugar is very fine. If it is too course you will notice that in the cookie. Especially the brown sugar might be quite course and you might consider blending it first.

The optional pistachios alter the taste a bit. They tone down the extreme sweetness of the cookies a bit. If you want to make all cookies with them just add them to the dough directly. Personally we made a part of the dough without and a part with. If you choose so first mix the dough without the pistachios. Put aside some pure cookie dough and weight the rest you want to make with pistachios. Add ca. 35g pistachios per 500g dough and mix them in well.

Let the dough rest in the fridge for at least one hour.

Form 100g balls and place them on a baking tray. Keep them far apart as the dough will melt and expense in diameter quite a lot. If you want them to keep the shape better you can freeze the balls for 10-15 minutes before baking.

Preheat the oven to 225 degrees and let them bake for 10-13 minutes on the upper level until they start to get some color on top. For me the downer side was the more critical as it started to caramelize pretty fast. If you are not sure if you can let them in for longer, check the downer side of one!

Once out of the oven place them on a wire rack. Don’t try to let them slide off the baking tray. Rather use a spatula. Be gentle or they will brake. They are super soft at this stage but will get harder once they cool down.

Let them fully cool down before storing or moving them.

Tips

• Do not use a preheated baking tray or the downside might get too dark
• Placing them on a wire rack for cooling with a spatula makes it easier to not brake them. I tried to just let them slide from the baking tray to the wire rack, but this ripped open a few of the cookies.

Next Time…

• ~~ try to bake them at the upper level, just so the down side does not caramelize as fast.~~ that helps, but the lower side is still the one that burns fastest