Perfect chocolate-nut cookies

Ingredients for 1 servings:

• 350 g Flour, (Type 405 or 550)
• 1 tsp baking powder
• ½ tsp salt
• 225 g butter, soft
• 200 g brown sugar (farin)
• 100 g sugar
• 1 tbsp vanilla sugar
• 2 large eggs
• 160 g white chocolate
• 160 g chocolate, whole milk
• 160 g dark chocolate
• 80 g walnuts, coarsely chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 48 minutes; Total time approx. 1 hour 3 minutes

Using a large, heavy knife, chop the chocolate into small cubes on a large board. Mix with the walnuts and set aside. Preheat oven to 190°C (top/bottom heat). Sift the flour, baking powder, and salt into a bowl and set aside. Cream the butter and all the sugars in a mixing bowl until light and fluffy; everything should be well combined. Add the eggs and beat until creamy, scraping any mixture sticking to the sides of the bowl into the bowl once with a spatula. Then add the flour mixture and mix on low speed until well combined. Finally, mix in the chocolate and nuts well with a wooden spoon. Place heaped teaspoons of batter onto baking sheets lined with baking paper, leaving enough space between each ball (approx. 5-6 cm). Place the baking sheet on the middle rack and bake the cookies for 10-12 minutes. The edges should be golden brown. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack using a spatula or spatula and let them cool completely. In an airtight container or cookie tin, they’ll theoretically keep for about 4 weeks—but in practice, they’ll disappear almost instantly…