American cookies with chocolate and Brazil nuts

American cookies with chocolate and Brazil nuts
Cookies are definitely one of the best ways to cheer up a bit. Obviously, we would love to taste them in New York. But while waiting to finally be able to go there and taste those from Levain Bakery, I wanted to make some for a snack.
I wrote down a recipe for Bread ahead Bakery, an account I’ve been following for a while on Instagram. I really like their recipes, and the live shows they offer are also a way to practice English. I really need it.
This is not the first cookie recipe that I give you here. Besides, I recommend these. The recipe for these “choc chip american cookies” is prepared according to the same principle. We find the mixture of sugar and vergeoise. This is the unstoppable trick for perfect cookies. The sugars are whipped for a long time with the butter, then the egg. The differences are, a little less butter, a little more leavening and above all, they are much bigger. And that changes everything ! It is absolutely not necessary to make pretty balls. We love this raw and irregular side. The result is a cookie that is golden and crispy on the outside and soft on the inside. A delight !
Above all, be very, very generous with the garnish. They have to be brimming with chocolate and nuts.
I hope these cookies will bring you a moment of comfort and escape. If the treatment works, I recommend that you double the doses.

American Chocolate Brazil Nut Cookies:

75g butter
45g caster sugar
90 g blond vergeoise
1 egg
175g flour
1 level tsp baking powder
1 level tsp sodium bicarbonate
1 pinch of fleur de sel
110g dark chocolate
90g Brazil nuts

Place the soft butter and the sugars in the mixer. Whisk for a long time until you have a homogeneous and clearer mixture.
Add the egg and whisk for a few more minutes.

Combine flour, baking powder, baking soda and salt.
Add this mixture and mix without insisting too much.

Coarsely chop the chocolate and walnuts and add them to the batter.

Make 6 to 8 balls without trying to make them very smooth.
Spread them out on a baking sheet.

Reserve for at least 1 hour in the fridge.

Preheat the oven to 200°C.

Bake the cookies for 12 to 14 minutes. They are soft when taken out of the oven, but will harden as they cool. Let cool before handling.

Treat yourself !

American cookies with chocolate and Brazil nuts

To finish: I used Brazil nuts, and I find it super good. You can also take walnuts or pecans.

For chocolate, it is better to take a bar and cut it into irregular pieces than nuggets.

Vergeoise, very fine, is not brown sugar with more or less large grains.

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