Ingredients
2 ½ cups plain flour
1 tsp salt
1 tsp baking powder
160g unsalted butter, softened
1 cup caster sugar
¾ cup brown sugar, firmly packed
2 eggs
½ tsp vanilla extract
3 cups dark and milk chocolate bits
¾ cup of walnuts, chopped
Method
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Preheat oven to 180C. Line two oven trays with baking paper and set aside.
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Combine flour, salt and baking powder in a medium bowl and set aside.
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Beat butter in the large bowl of an electric mixer on medium to high speed for 30 seconds. Add both sugars. Beat on medium speed for about 5 minutes or until mixture is light and fluffy, occasionally scraping sides of bowl.
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Beat in eggs and vanilla until combined. Beat in as much of the flour mixture as you can with mixer on low speed. Stir in any remaining flour mixture with a wooden spoon until combined. Stir in chocolate bits and walnuts.
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Drop dough onto prepared trays in 2-tablespoon portions 4 cm apart. Lightly press down on dough to flatten. Bake 12 minutes (or 14 if dough is chilled) or until edges are lightly brown. Cool cookies on tray for 1 minute. Transfer to wire racks, allow to cool and serve.
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To make double chocolate-chip cookies, divide mixture in two. Add 1/4 cup cocoa to one 1/2 and bake as directed. Top with ganache.
Try this! Get creative: add walnuts or pecans; coconut flakes; or get super-decadent with a chocolate cookie base topped with chocolate icing. Bliss!
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