A few days ago I said I would share the recipe for the best Chocolate Chip and Walnut Cookies. This recipe is one of my all-time favourites because it never ever fails. I don’t think I have ever used it and come out on the other side with a tray of cookies that will not have you grinning like you’ve just won the cookie lotto! Which by the way I think should totally be a thing. You enter, you win millions of cookies, you die happy. The end.
Just like most of my recipes, this one is short and easy and you can add whatever you like to the base to make all sorts of deliciously soft, slightly chewy cookies. For this particular round, I added some dark chocolate chips and a good handful of walnuts but you can add anything really, chocolate chips, M&M’s, pecan nuts, white chocolate, cranberries, crunchy cereal, peanut butter, speckled eggs etc.
But I must admit sometimes it’s really hard to beat just a good old fashioned chocolate chip cookie, especially ones that make you want to keep going back for more.
Below is the list of things you’ll need and some basic instructions on how to throw these puppies together.
And if these are your thing then check out some of my other recipes 🙂
- 2 cups + 2 tablespoons all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup brown sugar
- 1/2 cup white sugar
- 170 grams of salted butter, melted and cooled
- 1 egg + 1 egg yolk, at room temperature
- 1 teaspoon vanilla essence
- 3/4 cup of chocolate chips or whatever takes your fancy
- 1/2 cup of chopped up walnuts or pecan nuts
1. Preheat oven to 180° Celsius.
2. Melt and cool butter, then set aside (I melted mine butter in the microwave and then stuck it in the fridge for 10 minutes until it was cool).
3. In a bowl, mix the flour and baking soda together. In a separate bowl, combine the butter and sugars with a whisk. Then add the egg, egg yolk and vanilla essence and mix everything together.
4. Slowly add the flour and baking soda mixture to the bowl until a dough forms. (This is when I moved from using a whisk to a spatula).
5. Fold in the nuts and chocolate chips.
6. Stick the dough in the fridge for about 10 minutes.
7. Take the dough out and start forming balls about the size of a golf ball. Place them on a baking sheet on a baking tray and then lightly press them down to form flat-ish circles. Make sure you leave about ±3cm between each cookie.
8. Bake for 12-16 minutes or until the edges start to go slightly brown. My oven is fan-assisted so they were in there for 12 minutes.