Crispy chocolate nut cookie recipe
In my search for really good cookie recipes you come across some turkeys, you won’t find those here. But you do come across some absolute gems as well. This one was an accidental gem!
I’d been out shopping and came across one of those cookie stalls. You know the type, the ones that bake franchised cookies from pre-prepared mixtures. I say ‘bake’ rather than ‘cook’ as there isn’t any really any cooking skill involved. However, the resulting cookies were tasty and very soft to the bite. Now I hadn’t got a recipe for soft cookies; well anyway, not as soft as that, so I went on the trawl through my collection.
I then found a recipe that I thought would produce soft cookies. Probably not as soft as those from the cookie shop, but softer than most.
How wrong you can be!
The cookies that emerged from the oven were not soft, but they were exceptionally light and crisp, and they just flew off the plate. So this recipe has larger than my usual quantities so you stand a chance of having one left to eat yourself.
Makes about 24 cookies.
All purpose flour – 5 oz
Caster sugar – 5 oz
Unsalted Butter – 4 oz (this must be well softened)
Baking powder – 1/2 tsp
Salt – pinch (or use salted butter)
Vanilla essence – 1 tsp
Chocolate drops – 4 oz
Chopped walnuts – 3 oz
Electric mixer (not essential)
Two or three non-stick heavyweight baking sheets
Flat knife to lift cookies
Set the oven to warm up to 375F, Gas Mk 3.
If you do not have non stick baking sheets then butter/ grease the ones you are using.
If you have a mixer then put the butter and sugar in its bowl and cream together.
Add the egg and keep mixing.
Remove the bowl, add the flour and the baking powder and salt. Mix in gently with a spoon to absorb most of the flour. This prevents the flour flying round the kitchen in clouds.
Return to the mixer and beat until well blended.
Tip in the chocolate chips and the walnuts and mix to disperse.
If you are mixing by hand you can use use the same process or put all the ingredients in together and mix. Whichever you do you will not get such a light mixture.
Using a teaspoon place walnut sized blobs of the mixture on the baking sheet allowing room for them to expand during baking. You should get between 9 and 12 blobs on each sheet.
Bake for 10 to 15 minutes, until nicely brown round the edges.
Allow to cool on the sheets for two to five minutes. then use the flat knife to slide them onto a rack to cool.
Place behind a locked door until they are to be eaten or they will disappear.
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