I do not know if it's because it tends to blogs at the time or casually some publicity my unconscious had scored more than reason, but four years ago that I had crossed a phase of "cookiite" acute, testing at an arm different recipes in the obsessive idea that a mom could be perfect if its cookies were perfect!
It is true that at that time was still under the influence of pregnancy hormones evil and beyond the cookie-fixette had evaporated after a few weeks, just long enough to be relayed by another obsession , this one also chewable.
Or perhaps more simply my quest had ended the day the magic had come into my kitchen with THE recipe, it always fantasized by the French who have never set foot in the Cookie countries but conditioned by the TV series and watered regressive and comforting images of iconic duo milk & cookies (read cookies along with fresh milk).
Only once found my cookies rich and delicious, soft heart and crispy edges passion had fallen like a souffle and I must say that I had forgotten a little .. until author David Lebovitz recipe has it up to date in a modernized version, filmed and photographed with a delicacy which I defy anyone to resist.
Me I have not even tried, I immediately launched into a personal version slightly less sweet, less crowded but mostly with my little grain of salt to literally and figuratively.
- 350g flour T55 or T65
- 3 / 4 teaspoon baking soda
- 1 / 4 tsp
- salt 225g softened butter (or margarine) 180g
- sugar or brown sugar complete
- 150g white sugar 1 teaspoon
- vanilla extract or vanilla powder 2 eggs
- temperate
- 160g walnuts toasted (or pecans or other dried fruit)
- 300g dark chocolate (mixture 70% + 56%) qs
- sea salt
Preheat oven thermostat. 5 (150 ° C). Spread nuts on a baking sheet and roast in oven for about 10 minutes. Cool, then chop coarsely and reserve.
In a medium bowl, whisk together flour, baking soda and salt to evenly distribute the ingredients.
In a large bowl or the bowl of a food processor fitted sheet (drums), place the softened butter, cut into pieces and work for a few moments to give a consistency ointment.
Add white sugar, sugar complete and vanilla and mix thoroughly until smooth.
Pour the eggs one at a time, beating thoroughly after each addition so that the egg is completely incorporated.
Add flour and mix with a wooden spoon or the sheet just enough for it to be amalgamated, then add the chopped roasted nuts and chocolate coarsely crushed and incorporate them without working the dough with excess (the It is best to finish by hand).
Transfer the dough on a lightly floured work plan, form a smooth ball and divide into 4 pieces of equal weight (or dingoes for perfectionists like me 350-380g depending on the quantities of nuts and chocolate added).
Shape each piece into a sausage "about 23 cm long (4 cm in diameter or less) by following the instructions given before to avoid bubbles air inside the coil). Wrap rolls tightly and tightly in plastic wrap then refrigerate the time required for the tubes are hard enough to be sliced \u200b\u200b(a few hours minimum) and preferably for 24 hours.
Note: the value of having several strings of dough besides that not to cut the amount of cookies need is the ability to let "ripen" the rest of the dough. More dough is chilled, the longer the cookie develops a complex flavor and rich, intense colors. The notes of caramel are more intense after 24 or 36 hours especially when the dough was made with raw sugar.
The cookie dough can be kept for one week in the fridge (longer in the freezer), I suggest you to be tested under the same conditions of cutting and cooking a pudding baked in a few hours (just to satisfy his appetite), another after 12h, 24h after the third and the last 36 hours or more.
Preheat oven thermostat. 6 (175 ° C). Line a plate or baking depending on the amount of cookies you want with parchment paper.
Remove plastic wrap from a roll of dough and cut (S lists & B ake ) of regular slices about 1.5 cm thick (more for soft cookies less for crisper cookies). If slices are deformed, no worries: just reform them!
Place the slices as and when on the baking sheets, spacing them at least 6 cm. Bake 8 to 10 min. Cookies should be lightly colored but it is imperative to get them out of the oven still soft or under-cooked (they continue their cooking on the plate from the oven) so that they remain soft at heart.
Allow cookies on the baking sheet for 1 minute about the time of power transfer with a spatula to rack to cool completely.
Enjoy!
Ready For Dessert from David Lebovitz we Vimeo.
Source: Rehabilitation of Ready for Dessert 
of David Lebovitz
of David Lebovitz 
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