These Chocolate chip and Walnut cookies are a go-to bake of mine. They are easy to make, and so very yummy. The recipe is one I have from my mum, I’m not sure where she got it from. I believe it was once compared to the Nestle Cookies from on of my favourite US TV shows “Friends” – you know the episode where Monica tries to recreate the famous cookie supposedly made by Phoebes great grandma, but as it turns out it was actually “just” the brand Nestles recipe. I love that episode. Anyway, sorry got sidetracked, I have no clue how those cookies taste, but I can vouch for these! They are very yummy, and if allowed, they can last in a sealed cookie jar for up to 4 weeks.
As has become tradition my little assistant acted as taster! I think we can conclude that these Chocolate chip and Walnut cookies has got Elliot’s stamp of approval.
Chocolate Chip & Walnut Cookies
- 350g plain Flour
- 1/2 tsp Salt
- 1 tsp Bicarbonate Soda
- 1/2 tsp baking powder
- 200g brown Sugar
- 200g caster sugar
- 250g soft butter
- 2 tsp vanilla powder
- 2 large eggs
- 350g dark chocolate (preferably 70%)
- 200g lightly chopped Walnuts
Preheat the oven to a 190 C. Add flour, salt, Soda and baking powder to a large bowl. Set aside. Whip the butter soft, add brown – and Caster sugar. Whip until the mixture is even, add vanilla and 1 egg at a time while still whipping the mixture. When evenly mixed, add the flour mix and the chopped chocolate/walnuts. Mix it all. Set aside in the fridge for 1/2 an hour.
Roll the dough into walnut sized balls, put them on a baking tray (put baking sheet on the tray). Lightly press each ball with your forefinger. Remember to have some space between each cookie, as they will “melt” in the oven and take up a fair bit of space.
Place the tray mid-oven and bake for about 10 minutes or until the Cookies start to be light brown on the edges.
Take out cookies and leave on rack to cool. The cookies are very frail and soft while they are still hot, so it’s important to leave them on the rack until they have cooled completely. Continue the above until your out of dough. Place the cooled cookies in a cake tin, store at room temperature and dry.