Original Chocolate Chip Cookies

Preparation time

20 Minutes

Cooking time

15 Minutes

Serves

40

Who doesn't love a gooey, crunchy chocolate chip cookie alongside their afternoon coffee or tea? Try this recipe for round balls of sweetness, but with nutty walnuts thrown in for good measure.

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Get that extra bit of crunch into your favourite cookies and enjoy them freshly baked or, if they survive, store them in an airtight container for days.

Cooking Tips

1. If you do not have brown sugar, substitute with White Sugar but add 2 tbsp of Cocoa Powder instead.

2. Invest in a few non-stick mats for baking because they are so simple to handle and easy to wash. Really hate to have to cut the parchment papers to fit the trays and you have to butter the base of the tray to keep the paper from moving or flying.

 

Ingredients

3/4
cup
Brown Sugar
250
grams
Butter
, softened
1
Egg
1
teaspoon
Baking Soda
1/2
teaspoon
Salt
2
cups
Chocolate Chips
, (preferably Dark Chocolate)
1
tablespoon
Cocoa Powder
2-3
teaspoons
Vanilla Extract
2 1/4
cups
All-Purpose Flour
1
teaspoon
Baking Powder
1
cup
Chopped Walnuts
, or any nuts of your choice

Directions

Mix sugar, butter, vanilla extract and egg in a large mixing bowl.
Sieve in the flour, baking powder, baking soda and salt. The dough will be stiff.
Add the nuts and chocolate chips until well mixed.
Line 2 cookie trays with parchment paper. You can also use non-stick trays.
Spoon some dough into your palms, shape the dough into balls depending on the cookie size you like. I like small bite sized ones because they cook real quickly.
Drop the dough about 1-2 cm apart on the tray.
Bake in a preheated oven at 200°c for 10-15 min depending on the size or until light brown.
Remove from tray and cool completely on wire rack before storing in an air-tight container.

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