Real American cookies with chocolate drops and walnuts
Preparing the dough:
- 525 g plain flour
- 425 g Muscovado sugar (sugar rich in molasses)
- 300 g of butter
- 2 eggs
- 1 egg yolk
- 13 g of baking powder
- 7 g of salt
- 250 g of walnuts
- 225 g dark chocolate drops (at least 55%)
- 180 g of milk chocolate drops
Method:
Mix softened butter at room temperature with sugar and eggs. Sift flour with salt and baking powder. Combine everything and finally add chopped nuts and chocolate drops.
Divide the dough into three parts and roll each part into a 30 cm long cylinder. Wrap in aluminum foil or food foil and leave to harden in the fridge for at least three hours.
Then take them out of the fridge and cut each roll into 12 pieces (2.5cm thick slices).
Put the individual pieces on a baking sheet lined with baking paper. Keep sufficient spacing, as it will increase in volume during baking.
Bake in a hot oven at 175 °C for approx. 12-15 minutes. It depends on your oven. Watch the cookies. They should have a golden color when baked, but they must remain soft and pliable inside.
Immediately after baking, remove from the hot baking sheet and place on a wire rack to cool.