Cookie recipe in low cocotte Diamond by @borjalopezz

The instagramer and foodie @borjalopezz adds a sweet touch to our blog with the exquisite elaboration of an XXL cookie in our baja Diamond cocotte.

Nothing more and nothing less than a large 28 cm cookie with which to surprise family and friends.

For this recipe you will need:

ELABORATION OF THE COOKIE

1. Put the diced butter, the brown and white sugar and the salt in a mixer and integrate all the elements well.


2. Then the liquids are added and we incorporate the coconut milk, the vanilla essence and the egg into the mixer.


3. Finally we add the flour, grated coconut and chemical yeast.


4. We manually add the pecans and the chocolate chips to the dough, although we reserve a few of the latter to put on the cookie.


5. We have the dough in our baja Diamond cocotte.


6. Decorate with the chocolate chips and a few dots of dulce de leche that, previously, we will have introduced in a pastry bag.


7. Bake at 170º for about 20 minutes, let cool and ready to enjoy a delicious giant cookie!

https://youtu.be/-PmjpWP8Wmw