Walnut & Chocolate Chip Cookies
About the Recipe
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
Loosen the butter before adding both types of sugar and creaming together until pale and creamy.
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.
Add the bread flour, baking soda and salt (omit if using salted butter) and mix until most of the flour is incorporated.
Add the chocolate chips and walnuts and mix until the flour is all combined.
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.
Bake in the preheat oven for 12-15 minutes until golden brown. Note that all ovens differ so cooking times may vary.