Prep time: 15 min
Cooking time: 8 min
Serves: 4
Ingredients:
110g very soft butter
180g brown sugar
4g fleur de sel
1 egg
160g flour
90g walnuts
170g chocolate chips
Accessory:
Preparation:
1. Light your Kokko and bring the chamber temperature to 210°C.
2. Mix all the ingredients together in a bowl until you have a smooth dough, then wrap the dough in cling film to form a log about 6 cm in diameter. Chill until the dough is firm.
3. Preheat your ceramic stone for 15 minutes before baking your cookies.
4. Slice the cookie dough into 1 cm thick rounds, place them on the pizza stone, and bake the cookies "blue-rare"—golden on the outside, almost raw in the center. Remove and let them cool so they become perfectly crisp on the outside and soft inside. Let rest for 20 minutes to relax; this will make them even juicier.
