Chocolate chip and walnut cookies

Chocolate chip and walnut cookies

Posted on 12-26-10 · Print this article Visit the kitchen shop See more on: Brownies & cookies, Sweets & desserts; chocolate, nuts

I made liver paté earlier and I wondered what could go into the oven after it. No preheating in between and that saves time and power.

Not too thin, not too thick, lightly crisp and mildly chewy — that about sums up what these chocolate chip and walnut cookies are like. A result of an experiment with the best basic butter cookie recipe I can muster and I think I’m getting there.

I have a weakness for walnuts — I used the last of the walnuts in my pantry — but you may substitute just about any nuts that you prefer.

Makes about 18 pieces of 2-1/2 inch cookies.

Ingredients:

1/2 c. of butter at room temperature
3/4 c. of sugar
1 large egg
3/4 c. plus 2 tbsp. of all-purpose flour
1/2 tsp. of baking powder
1/2 tsp. of salt
1/2 tsp. of vanilla essence
1/2 c. of chocolate morsels
1/2 c. of chopped walnuts

Roast the walnuts in an oil free frying pan for a couple of minutes, tossing often. Do not allow to darken. Cool.

Preheat the oven to 350F.

Whisk together the flour, baking powder and salt.

In a large mixing bowl, beat the butter and sugar until light and fluffy. Add the egg and vanilla essence. Beat until smooth.

Add the flour mixture. Mix until smooth.

Fold in the chocolate morsels and cooled chopped nuts. The cookie dough will be soft but not runny.

Drop by teaspoonfuls onto an ungreased cookie sheet keeping the mounds at least two inches apart. I used two cookie sheets.

Bake for 15 to 18 minutes or until the edges are lightly browned.

Cool the cookies in the pan for a couple of minutes to firm them up a bit as they are still soft when they come out of the oven. Using a spatula, carefully lift them and transfer to a wire rack to cool completely. The cookies turn crisp after cooling.

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