Chocolate Chip Walnut Cookies

Simple & Delicious Crunchy Choc-Chip Cookies

Choco-chip cookies have to be the most popular type of cookies in the world. After all, who doesn’t love biting into bits of chocolate in a delicious butter cookie.  Would you believe that the chocolate chip cookie was discovered by accident when a few pieces of chocolate added to a regular cookie did not melt.

This is a very simple and basic chocolate chip cookie recipe. You need to add both brown and white sugar in this cookie for the right colour and taste; however I had ran out of brown sugar and used only the white which got me crispy cookie (See Tips below). Also instead of store-bought chocolate chips, I just cut up some cooking chocolate to create chunks. I simply love Walnuts and I add it everywhere I get a chance. I have added Roasted Walnuts to this mix for a nice crunch. You can skip it for a traditional chocolate chip cookie.

Makes around 26 medium sized cookies

What you need:

Butter - ½  cup
Brown Sugar – ½ cup
White Sugar – ¼ cup
Eggs – 1
Vanilla Extract – 1 tsp (You can also use Caramel or Almond Extract)
All Purpose Flour – 1 ¼ cups
Baking Soda – ½ tsp
Salt – a pinch
Semi-Sweet or Dark Chocolate Chips or chunks – 1 cup
Roasted Walnuts (Optional) – 1 cup chopped

How we do it:

Preheat oven to 190^o C. Line a cookie sheet with parchment or aluminium foil.

Melt the butter in a big bowl. Add the sugar and blend together. Now add the eggs and extract and mix together.

In a separate bowl sift the flour and baking soda. Add to the wet mixture in batches stirring gently until well combined.

 

Finally stir in the chocolate chips and chopped walnuts.

 

Drop small balls of dough on the cookie sheet. Leave enough space in between for the dough to spread  and evenly cook. Do not cook too many cookies at the same time; do small batches.

 Bake for 11-13 minutes until the sides of the cookies turn lightly brown. The cookies will still be soft when you take them out of the oven. Do not push the panic button. Just let it cool on a wire rack while you work on the next batch.

 

Enjoy slightly warm with a glass of cold milk.

Yummm!!!!

Tips:

• Always bake on parchment paper or foil, this way you can slide off the cookies as soon as they are out of the oven, this way they won’t continue cooking on the hot cookie sheet.
• Just adding a pinch of salt will balance out the sweetness. You can increase it to a teaspoon if you like to have a sugar-salt combo.
• To get a caramel flavour, you can brown the butter on a pan before you add the sugar.
• The sugar used can determine the texture of your cookie. Complete or higher white sugar will make your cookie crunchy and crisp. A higher brown sugar ratio will make the cookie more soft and chewy. I like to use equal amounts of brown and white sugar to get a cookie that is crisp on the outside and chewy on the inside.
• For a fully chocolate cookie, add 1 tablespoon of cocoa powder to the flour.
• You can also eliminate the Vanilla extract and add ¼ tsp of Cinnamon for a unique flavour.
• Use an ice cream scoop to drop the balls of dough. This will ensure equal sized cookies.

 

Love to hear what you think!

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