Behind the stove at Coeur de Megève, the Italian chef Vincenzo Regine reveals the gourmet recipe for his maxi cookies just in time to taste them.
Ingredients
- 3 large eggs
- 260g butter
- 200g brown sugar
- 1 pinch of yeast
- 1 pinch of bicarbonate of soda
- 1 pinch of salt
- 360g flour
- 200g dark chocolate
- 50g pecan nuts
- 100g hazelnut spread
- a lot of love
Method
In a bowl, combine the soft butter, flour, bicarbonate, brown sugar, salt and coarsely crushed dark chocolate.
Add the eggs, mix well to a paste.
Wrap the mix in film and leave to set in a cool place for 1 hour.
Shape small balls with the palms of your hand and place them in a tray covered in baking paper; space them out well.
Make a hole at the center of the balls with your thumb, then place a little (or a lot!) of hazelnut spread. Cover it with pecans. Bake for 10 minutes in an oven at 180°
Chef's advice
When using hazelnut spread, place the pot in the freezer 5 minutes before incorporating it into the cookies.
Also on Vogue.fr:
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How to make these delicious maxi cookies - VOGUE Paris
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