120g of butter at room temp
50g caster sugar
100g brown sugar
1/2 teaspoon vanilla essence
170g plain flour
1/2 teaspoon bicarbonate soda
1/8 teaspoon salt
170g chocolate chips
55g chopped walnuts
1 . Preheat your oven to 180 degrees celsius.
2 . Using an electric mixer, mix the butter and both sugars until they are well blended. Not too long, about 3 to 5 minutes.
3 . In a separate bowl, use a fork to mix the egg and vanilla essence. Then add this into the butter and sugar mixture. Blend until it is well mixed.
4 . Sieve the flour, bicarbonate soda and salt. Then add into the mixing bowl and blend until well mixed.
5 . Lastly, add in the chocolate chips and walnuts and mix with a spatula.
6 . Place small dollops of cookie dough on a baking tray according to the size you want. Bake for 15 to 20 minutes or until it is golden brown.
What’s on my mind…
The moment you remove the cookies from the oven, it would feel soft. It will harden as it cools down but after cooling down, if you find that it is not crispy or crunchy enough, go ahead and re-bake these cookies for another 5 to 10 minutes to crisp them up.
If you find that your cookies are too flat, it simply means the butter is too “melted” or soft before baking. One way to get a nice cookie that isn’t flat is to place the unbaked dollops of cookie dough in the fridge or freezer for a few minutes before baking. This will allow the cookie to maintain its shape by the end of the baking process in the oven.
I personally like to use Buttercup Margarine for this recipe because it somehow works better and it is really cheap. You can definitely use any sort of butter or margarine you prefer.
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