INGREDIENTS:

  • The Select Aisle’s T45 Cake flour- 230g (1 ½ cups)
  • The Select Aisle’s T55 All purpose flour- 275g (2 cups)
  • Salt- 5g (1 tsp)
  • Cornstarch- 8g (2 tsp)
  • The Select Aisle’s Baking soda-5g ( 1 tsp)
  • Butter (melted)- 280g (1 ¼ cups)
  • Brown sugar- 285 g (1 ¼ cups)
  • Granulated sugar- 115g ( ½ cup)
  • Eggs- 5 nos. (2 eggs + 3 yolks)                                
  • The Select Aisle’s 45% Dark Chocolate Buttons- 450g (3 cups)
  • Walnuts- 165g (2 cups)

METHOD:

  • In a bowl, combine all purpose flour, salt, corn starch, baking soda and whisk together
  • In another bowl mix granulated sugar and brown sugar. Then, slowly drizzle the butter and beat until combined
  • Add in the eggs and yolks one at a time and beat
  • Add the dry mix into the wet mix and fold
  • Add the chocolate callets and walnuts and fold
  • Place the dough in the refrigerator for 45 mins at least
  • Roll the dough into equal sized balls and place in a baking tray
  • Bake at 220 C for 11-13 mins

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