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February 8, 2014

Chocolate Chip and Walnut Cookie

Cookie is something I don't make often. It's been ages since I baked my last so I felt a little intimidated making these. When I baked the first batch, they turned hard and crispy. They were still good but dry. Not the result I was aiming. I must have cooked them past the baking time or the batter I put  was too little. I don't have ice cream scoop to use so the amount I put on the greased pan was just an estimation. I took a more careful approach with the second batch by sticking to the baking time and dropping a bigger spoonful of batter on the cookie sheet . They came out nicely browned, crispy edges but chewy in the inside. So good! Stay tuned for more cookie adventure in the future.

Chocolate Chip and Walnut Cookie 
Adapted from
Yields 4 dozen

225 g butter, softened
200 g white sugar (I used 180 g)
220 g packed brown sugar ( I used 200 g)
2 eggs
10 ml vanilla extract
375 g all-purpose flour
5 g baking soda
10 ml hot water
3 g salt
335 g semisweet chocolate chips
115 g chopped walnuts

Cream butter and sugar  until light and fluffy. 
Add eggs one at a time, beating well after each addition. Stir in vanilla. 
Dissolve baking soda in hot water, then add the mixture together with salt.
Add flour gradually, scraping the sides of the bowl to make sure the ingredients are combined. Add the chocolate chips and walnuts.
Drop large spoonfuls of batter onto greased pan.
Bake in a preheated 175 degrees C (350 F) oven for ten minutes until edges are nicely browned.

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