Gently pry each cookie out of the cup with the tip of a table knife. Transfer the pans to wire racks and let them rest for 3 minutes. Bake the cookies for 20 to 22 minutes, rotating the pans from back to front halfway through baking, or until the cookies are golden on top, browned around the edges, and slightly soft in the center they’ll firm as they cool.Ĩ. You should have all the indentations filled.ħ. One at a time, mark each log at ½-inch intervals and working with a chef’s knife, cut them into rounds. Wrap each log in plastic wrap and refrigerate for at least 2 hours or for up to 3 days.ĥ. Divide the dough in half and shape each piece into a 6-inch-long log (the rolls will be a scant 2 inches in diameter). Turn the dough out onto the work surface and knead it to bring it together. Remove the bowl from the mixer stand and finish incorporating the chunky ingredients with a flexible rubber spatula.Ĥ. Still working on low speed, mix in the chocolate and nuts. You want the mixture to be more clumpy than smooth.ģ. Then, working on low speed, beat for a couple of minutes, or until the flour is almost completely incorporated. Add the flour and pulse the mixer a few times, just until the risk of flying flour has passed. Turn off the mixer and scrape down the sides of the bowl. In an electric mixer with the paddle attachment, if you have one, or the whisk, beat the butter, granulated and confectioners’ sugar, and salt on medium speed for 2 minutes, or until they are creamy. ½ cup coarsely chopped walnuts (or more chocolate chunks)ġ. “They could rightly be called chocolate chip cookies,’’ she says, “though perhaps ones that lived briefly in France.’’ġ cup (2 sticks) unsalted butter, cut into chunks, at room temperatureģ ounces dark or milk chocolate, chopped into small chunks You need to allow at least two hours, or up to three days, for the dough to firm enough to slice. Because these slice-and-bake cookies are baked in muffin tins until their bottoms and sides are deeply golden, the butter and sugar brown so completely that they produce the full, nutty, edgily sweet flavor of caramel.’’ They’re essentially a shortbread dough with chunks of chocolate and walnuts stirred in. There is no caramel in the ingredient list, writes Dorie Greenspan in “Baking with Dorie,’’ “yet it’s the flavor you catch with the first bite.
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