Another cookie recipe, you ask?
Surely you’ve had enough of cookies?
But no, here we are again.
With the end of the year approaching, things have been a little close to crazy around here. Holiday shopping, family gatherings, weddings and in between all that chaos we even managed to take a little trip to Central Coast (more about that in the next blog post!). Its always nice to reflect back on the year at this time and cherish all those beautiful memories. 2013 has been a hectic year for me with enrolling into another degree and completing a thesis at the same time. So I am really glad its all over for now!
I baked these cookies a few weeks back and still have some stored in a little tin in my pantry. This is a similar recipe to normal chocolate chip cookies but with milk chocolate chunks replacing the chocolate chips. And since these are big chunks of milk chocolate, that equals to lots of chocolate in every bite. I also added walnuts which gave a nice crunch to the cookies. I didn’t get to toast the walnuts as I had originally wanted to but they tasted great all the same.
Look how big those chocolate chunks are!
Sorry about the grainy photos. I though it would be nice to get a few shots of the cookie making process from my phone. I always enjoy looking at photos of the baking process from other blogs and wonder how it is possible to get such nice pictures when you’ve got flour all over the counter and dirty dishes all around! That’s not a situation I want to bring the DSLR into, hence the phone camera.
And on a completely unrelated note, how do you like my handmade crochet watermelon mats? Yes, they are 100% handmade. I’ve recently become a bit obsessed with crochet and knitting and have made a bunch of little goodies. Come to think of it, that should probably make it into another blog post, what do you think?
Anyway, here is the recipe- I think it makes about 30-40 cookies altogether.
1 1/2 cups plus 2 tablespoons all-purpose flour
3/4 teaspoons baking soda
pinch of salt
140 grams unsalted butter
3/4 cup sugar
1 large egg
3/4 teaspoon vanilla essence
100 grams milk chocolate, chopped
3/4 chopped walnuts
1. Preheat the oven to 180 C and line two large baking sheets with parchment paper or nonstick foil.
2. Mix the flour, baking soda, and salt together in a small bowl; set aside.
3. Beat the butter and sugar using an electric mixer, on medium-high speed for about 2 minutes, or until light and fluffy.
4. Mix in the egg and vanilla, reducing the mixer speed to medium. Stir in the flour mixture until it is just absorbed, being careful not to over beat. Stir in the milk chocolate and walnuts.
5. Scoop up rounded tablespoonfuls of dough and shape them into 1 inch balls. Arrange the balls about 2 1/2 inches apart on the prepared baking sheets. Bake one sheet at a time for about 10 to 12 minutes or until the cookies appear to be done with golden brown edges. Allow to cool on the baking sheets for 5 minutes and then transfer to a wire rack to cool completely.