Monsieur Arnal's chocolate cookies

Monsieur Arnal's chocolate cookies

Category: Bakery products

Ingredients
unsalted butter at room temperature	- 225 gr
brown sugar (with large crystals)	- 225 gr
flour	- 150 gr
salt	- 1 teaspoon
eggs	-2 pcs.
dark chocolate (in pieces)	- 325 g
almond flour	-125 g
walnuts in pieces	-50 gr

Cooking method

• You will laugh, but this is again the Ultimate recipe! Monsieur Arnal kept this recipe secret for a long time, and only in the fall of last year revealed it to his students for sooo expensive culinary courses. The lucky ones who finally got the promised, immediately published it on the internet !!! Whatever epithets were awarded to this cookie ... And - divine, and magic ... You understand, it was very difficult to resist
• So, shookaholics, here !!!
• The original recipe contained 125g macadamia or pecans, which I replaced with almonds. flour + walnuts.
• - slightly beat eggs
• - beat butter and sugar in a mixer
• - gradually add flour, salt and beaten eggs, stirring thoroughly each time
• - combine with chocolate and nuts (I ground the almonds in a coffee grinder, and chopped the walnuts into pieces, I also cut the chocolate into pieces with a knife)
• - chill this mass in the refrigerator for at least 2 hours
• - put the cookies in paper molds, you can use silicone ones (to be honest, I quickly got tired of messing around with the molds ... I rolled small balls with my hands.
• - bake in an oven preheated to 190 grams for 15 - 18 minutes. (15 minutes was enough for me)
• the cookies inside should be slightly damp
• Vkuuusnoo !!!
• P. S. You can take less chocolate and nuts ...

Note

A source: 🔗

so described magically ... sho there were questions to connect with chocolate - just break it with pieces?

Ir, I cut it into pieces with a knife In fact, you can take less chocolate and nuts, these are fillers ...

So, shookaholics, here !!!

Here i
Gashun! Thanks for the awesome cookie.
Tasty to the point!

	Instead of almond flour and walnuts, I chopped only walnuts for total weight ...
	I didn't take less chocolate, 78% cocoa, chopped with a knife ... not very fine
	Well, I could not resist ...... I did without a refrigerator)))) I only added more flour. This dough is before additions
	And here already there are chocolate and nuts
	Spread out with an ice cream spoon
	These are the results after baking
	While they were still warm, the chocolate even flowed
	And here is the break of the already cooled

You are my dear chokaholic! Thanks for the wonderful report!

[Gasha]

Expensive, Gasha, just want to thank for the recipe.
Many of your recipes are in the top ten on the first try, but with Monsieur Arnal's cookies, it was different. I baked it three times! Until finally I got what I wanted by trial and error.

Whoever got the cookie the first time may not read it further. My work on the errors:

For the first time, everything was strictly according to the recipe, I rolled up the balls, laid them out on baking paper and, again, according to the recipe, in a preheated oven. After approx. 7 minutes I looked into the oven and, mother dear, one common liquid mass with grooves vaguely resembling old balls. She let her bake, gritting her teeth and pulling it off the paper, promising herself never, never again, to take on these cookies.

But ... never say never. The instinct of a passionate chocolate lover prevailed, well, nothing, let's see who will, I thought, strict nuts and chocolate. Taught, I put the cookies in paper tins and go ...

Not bad, but not perfect, after all, it was a little different from what I expected when it looked like it was ready, just liquid remained inside, when it was baked to readiness, it turned out to be dry.

And I trust Gasha, the photo also turned out beautiful, and there was nowhere to retreat. Finish, by all means. Moreover, the cookies, even in an imperfect form, are very tasty and the habituation process has already begun.

Take three - everything is the same as the second time, but I took not 150, but 220 grams of flour.



And voila - IT, the taste is amazing.



The photos do not convey the view, because I took pictures with the phone and in poor lighting, but the taste is worth the effort.

The color of the dough and cookies differs from Gashin's, because the chocolate was crushed in a blender with an ice knife, say, also for experimental purposes
Thanks again dear Gasha, it is so easy and pleasant to cook according to your recipes, I have been doing it for a long time and systematically, for the first time I am writing to you, what is more (s)?

[kilaty]

kilaty, honey, (I don't know the name), can we go straight to you? I do not like to dig on the Internet

It's a pleasure to read such comments, thank you!

As for the recipe, this could have happened due to the different moisture content of the flour. I guess it was much drier with me.

The moisture content of flour increases due to improper storage, and now many warehouses crackle it, even with bugs you buy flour sometimes. And during the humid season, the moisture content of the flour increases. The fact that she achieved her goal in the end is clever! And for the future, you just need to visually remember how the cookie dough should look like, that is, what consistency it should be

(I don't know the name), can we go straight to you?

Ilona. Come on. What is your name I know from the topics, so I don’t ask semi-affirmative Galya ..?

I also sinned for flour, thanks for the recommendation to remember the consistency.

It's very nice, but I'm old, I'll forget Ilonchik, in the profile settings you can specify your name for ease of communication. Yes, I am Galya, but no one has called me like that for thirty years already, I'm used to Gasha.