• teafortwose

Walnut & Chocolate Chip Cookies

Everyone needs a classic chocolate chip cookie recipe, so here is our small batch version. It's crunchy on the outside but chewy on the inside; everything you want from a homemade cookie. Oh, it also freezes well so you can always have emergency cookies on hand.


Watch how to make them below:


Yields: 9 cookies (70g each)

Prep Time: 15 minutes

Cook Time: 15 minutes


I N G R E D I E N T S:

110g unsalted butter, room temperature (if using salted butter, skip the additional salt)

70g caster sugar

80g brown sugar

1 egg, medium, room temperature (approximately 50g excluding the shell)

½ tsp vanilla bean paste or vanilla extract

160g bread flour (12% protein)

¼ tsp baking soda

½ tsp salt (omit if using salted butter)

100g dark chocolate chips

100g walnuts, chopped


M E T H O D:

Step 1. OVEN

Preheat the oven to 190°C (conventional oven) / 170°C (convection oven/fan-assisted)


Step 2. BUTTER & SUGARS

Loosen the butter before adding both types of sugar and creaming together until pale and creamy.


Step 2. EGGS & VANILLA

In a separate bowl, add the egg and vanilla and lightly whisk together. Add the egg mixture into the butter-sugar mixture and beat together until combined.


Step 3. DRY INGREDIENTS

Add the bread flour, baking soda and salt (omit if using salted butter) and mix until most of the flour is incorporated.


Step 4. INCLUSIONS

Add the chocolate chips and walnuts and mix until the flour is all combined.


Step 5. PORTIONING

Portion the cookie dough into 70g balls. Place them spaced out onto a lined baking tray. Flatten the tops of the dough balls slightly and decorate with chocolate chips and walnuts if desired.


If it is hot where you live, you may want to chill the tray of dough in the fridge for 5-10 minutes to harden them up a little and reduce spread during baking.


Step 6. BAKING

Bake in the preheat oven for 12-15 minutes until golden brown. Note that all ovens differ so cooking times may vary.



FREEZING NOTES.

Raw dough balls can be frozen in a ziplock bag for a couple of months. Whenever you want one (or more) just bake them straight from frozen in an oven preheated to 190°C (conventional oven) / 170°C (convection oven/fan-assisted) for around 12-15 minutes.




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