Sonia Arias

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Sonia Arias

Unrivaled Nut and Milk Chocolate Cookies

1h 15 mins

Half

4.5

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Sonia Arias

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Try this delicious recipe for the unique walnut biscuits and milk chocolate.

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Ingredients

40 portions

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Preparation

In a pan, melt butter over medium heat until lightly browned. Add 1 ¼ cup of pecan nuts and stir until covered. Cook for a few minutes, mixing often until they turn brown. Remove from heat and let cool. Remove 50 pieces of walnuts and set aside. Chop the remaining ones.

Place the remaining nuts that were not buttered, flour and salt in a food processor and process until the nuts are finely ground.

In a large bowl with an electric mixer and at medium speed, beat the butter until acremarla, for about 2 minutes. Gradually add the mashed sugar and beat until soft and light, about 3 minutes and clean the edges once or twice. Mix with the Bourbon and the vanilla extract, then add the egg. Add a third of the flour mixture and lower the speed. Gradually continue adding the mixture until it is incorporated. Add the chocolate pieces and the chopped nuts. Cover with self-adhering plastic and let the dough rest for at least 2 hours or overnight.

Preheat the oven to 176 ° C. Line 2 cookie sheets with waxed paper.

Place on the trays portions of approximately 1 tablespoon soup, with a separation of 5 centimeters between each of them. Flatten slightly with the previously floured hand and crush gently with one of the halves of the nut right in the center of the cookie. The cookies should have a thickness of approximately 1 centimeter.

Bake until the edges and top are lightly browned, about 13 minutes. Allow them to cool in the racks for 5 minutes and then remove them from the racks to cool completely.