5 or 6 large cookies
These are crisp on the outside, wonderfully chewy on the inside and big enough to share.
The omission of baking soda and baking powder – typical cookie ingredients – is intentional here, to create a dense consistency. Make sure the nuts you use are fresh; sample them before tossing them into the bowl.
MAKE AHEAD: The dough needs to be portioned and frozen for at least 4 hours and up to 12 hours in advance. The cookies can be stored in an airtight container for up to 10 days.
Adapted from “Baklava to Tarte Tatin: A World Tour in 110 Dessert Recipes,” by Bernard Laurence (Flammarion, 2015).
1/2 cup (about 3 1/2 ounces) granulated sugar
2/3 cup (4 ounces) loosely packed light brown sugar
8 tablespoons (1 stick) unsalted butter, melted and cooled until lukewarm
Generous pinch kosher salt
1/2 teaspoon vanilla extract
1 medium egg, lightly beaten
13/4 cups (7 3/4 ounces) flour
1 scant cup (4 ounces) walnut halves, coarsely chopped
1 heaping cup bittersweet chocolate chips or chunks
Combine the granulated and brown sugars in the bowl of a stand mixer or handheld electric mixer, then add the melted butter, salt and vanilla extract. Beat on medium speed for about 4 minutes, until creamy and well combined. Stop to scrape down the bowl.
Add the egg; beat on medium speed for a minute or two, until fully incorporated. Stop to scrape down the bowl.
Add the flour all at once; beat on low speed just until combined. Add the walnuts and chocolate chips; beat on low speed briefly, until well distributed. Divide the dough into 5 or 6 equal portions; fashion each one into a rough ball (which will help produce a craggy, finished effect). Place on a baking sheet and freeze for at least 4 hours and up to 12 hours.
When ready to bake, preheat the oven to 425 degrees. Line a baking sheet with parchment paper or a silicone liner.
Place the frozen balls of cookie dough on the lined baking sheet; bake for 15 to 20 minutes, turning the sheet front to back halfway through, until the cookies are golden brown and browned on the edges. Cool on the sheet for 10 minutes, then transfer to a wire rack to cool completely.
Nutrition | Per cookie (based on 6): 720 calories, 10 g protein, 91 g carbohydrates, 41 g fat, 18 g saturated fat, 70 mg cholesterol, 35 mg sodium, 6 g dietary fiber, 54 g sugar