- flour - 2 cups
- salt - 1 teaspoon
- soda - 3/4 Teaspoons
- unsalted butter, room temperature - 240 Grams
- sugar - 1 cup
- light brown sugar - 2/3 Cups
- extract of vanilla - 2 teaspoons
- large eggs - 2 pieces
- bitter chocolate - 360 Grams (or 2 cups of chocolate chips)
- walnuts or pecans - 1 cup (optional)
1. Preheat the oven with a stand in the center to 190 degrees. To lace the two baking sheets with parchment paper or silicone mats. Mix flour, salt and soda. Mixer in a large bowl to whip butter at an average speed of about 1 minute. Add sugar and whisk for 2 more minutes. Add the vanilla extract. Add the eggs one at a time, whisking 1 minute after each addition. 2. Reduce the speed of the mixer to low and add the dry ingredients in 3 sets, whisking after each addition. Add chocolate and nuts chopped into pieces, beat with a mixer at low speed, or mix with a rubber spatula. 3. Lay the cookies on the baking tray using a rounded spoon, 5 cm apart. 4. Bake the biscuits one by one for 10-12 minutes, turning the pan in the middle of the preparation until the cookie turns brown at the edges and golden in the center. The cookie can be a little soft in the middle. Remove the baking sheet from the oven and let stand for 1 minute, then use a wide metal spatula to transfer the biscuits to the grate and allow to cool to room temperature. Repeat with the remaining cookies, cooling the baking sheets between batches. 5. Cookies can be stored in a sealed container for 4 days, and it can also be hermetically wrapped and frozen for up to 2 months.
Servings: 45