I have got the recipe on the world´s est cookies from a work colleague. These cookies are just tasting great, so do yourself the favour to bake these cookies in your own kitchen.
By either increasing or decreasing the baking time you can get your preferred texture in these cookies. The baking time mentioned below will give you a chewy texture, which is my preferred texture in cookies.
The addition of nuts are optional. I decided to use walnuts. In the original recipe the added nuts are hazelnuts. So just your preferred nuts in order to make these world´s best cookies into your best cookies :-)
I used a combination of dark and white chocolate in order to clear up in my box with various chocolate. Again here add your preferred chocolate :-)
Concerning the resting time for the cookies, the minimum time is 1 hour. However, everything between 1 hour and 72 hours are feasible. So in theory you can bake a small amount of the cookies for 3 days in a row allowing you to enjoy freshly baked cookies for 3 days :-)
UPDATE December 2014:
The sparkling sea salt crystals somehow fits into the monthly blogging event Tea Time Treats having the theme of glitter, sprinkles, candles and shiny stuff. Tea Time Treast is managed by Karen from Lavender and Lovage and Jane from The Hedge Combers.
World´s best cookies: - 18 cookies
- 240 g (cake) flour
- 3/4 teaspoon salt
- 140 g butter
- 145 brown sugar
- 115 g sugar
- 1½ teaspoon vanilla sugar
- 1 egg
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 100 g dark chocolate - chopped into small pieces
- 50 g white chocolate . chopped into small pieces
- 100 g walnuts - chopped into small pieces
- sea salt
- Whip sugar, brown sugar and butter together on a mixer.
- Add in the egg, and stir well again on the mixer.
- Add in the salt, baking powder, baking soda, vanilla sugar and flour and mix everything into a homogeneous mass on the mixer.
- Finally mix in the chocolate and nuts.
- Place the cookie dough in a mixing bowl, which is placed cold in the refrigerator for 1-72 hours.
- Heat up the (fan) oven to 175'C.
- Divide the cookies dough in small lumps of 50 g each. Roll the lumps into ball shape.
- Place the cookie dough on a baking tray covered with the baking paper. There should be good distance between the cookies as the cookies will start to float during the baking.
- Bake the cookies at 175'C for 12-14 minutes.
- Place the cookies on a rack and sprinkle the surface of the cookies with sea salt.
- Let the cookies cold down, before they are stored in an airtight container.