Walnut Chocolate Chunk Cookies

My first recipe from the Pierre Hermé book! These cookies were no disappointment, I must say. These are exactly the way cookies should be. They are crispy and chewy and oh so chocolatey! This recipe will be my go-to cookie recipe from now on, that is for sure! I've tried so so so many cookie recipes and except for the Jaques Torres cookies, none of them impressed me much. But you know, who wants to wait 24 or 36 hours to make them when you want cookies NOW. So these totally deliver results. Oh and they are huge! Not your medium cookies. They probably pack up lots of calories but which cookies don't? So I recommend you try this recipe warm-heartedly... :)

Walnut Chocolate Chip Cookies

adapted from the Pastries by Pierre Hermé

makes 20 big cookies

1 1/4 cups (120 grams) walnuts

8 oz (240 grams) dark chocolate or chocolate chips

1 1/4 sticks (150 grams) unsalted butter, at room temperature

1 teaspoon sea salt

1 teaspoon vanilla

1 1/4 cup (240 grams) brown sugar - I used 70 grams brown and 150 grams white sugar, less than indicated

1 1/2 eggs (75 grams)

1 3/4 cups (225 g) all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

Toast the nuts and remove the skin. Then coarsely break the nuts into pieces. Chop the chocolate into pieces, as well if using chocolate bars.

Cut the butter into pieces and cream them together. Add in the salt and sugar and process them until the mixture is smooth. Incorporate the eggs (whisk the eggs and measure out 75 grams to the mixture) and mix for 3 minutes. Add the flour, baking powder, baking soda, nuts and chocolate. With a wooden spoon mix them together. Line baking sheets with parchment paper. Make cookie scoops with an ice cream scoop and arrange them on the sheet. Flatten them slightly. Bake for 13 minutes on 170C or 340F. The cookies should look undone when taking them out of the oven.