It is absolutely my favorite among cookies: crisp outside, soft inside, with bursting chocolate. In cold autumn and winter, pairing it with a glass of hot milk or hot coffee is extremely satisfying!
Makes 6-7 cookies. 100g butter, 25g brown sugar, 35g white sugar, 55g room-temperature egg liquid, 160g cake flour, 2g baking powder, 2g baking soda, 150g dark chocolate chunks, 80g chopped walnuts.
Cream the softened butter until smooth, add brown sugar and white sugar, mix well. Add egg liquid in 4 portions, mixing well after each addition. Sift in cake flour, baking soda, and baking powder; fold to combine. Add chocolate chunks and chopped walnuts, fold evenly. Cover with plastic wrap and refrigerate for 1 hour. Divide into 70g portions, shape into rounds, place in preheated oven at 180°C for about 15 minutes. Best enjoyed while hot; the texture is fantastic.
