Serve with chilled milk for the perfect after-school or after work snack.
125 g (4 oz) 8 Tbs Butter
125 g (4 oz) 1/2 cup Sugar
75 g (3 oz) 1/2 cup Brown sugar
1 Egg
1/2 tsp Vanilla essence (extract)
175 g (6 oz) 1 1/2 cups Flour
1/2 tsp Salt
1/2 tsp Bicarbonate of soda (baking soda)
50 g (2 oz) 1/3 cup Walnuts, chopped
125 g (4 oz) 1/2 cup Dark plain (semi-sweet) chocolate chips
125 g (4 oz) 1/2 cup Sugar
75 g (3 oz) 1/2 cup Brown sugar
1 Egg
1/2 tsp Vanilla essence (extract)
175 g (6 oz) 1 1/2 cups Flour
1/2 tsp Salt
1/2 tsp Bicarbonate of soda (baking soda)
50 g (2 oz) 1/3 cup Walnuts, chopped
125 g (4 oz) 1/2 cup Dark plain (semi-sweet) chocolate chips
method
1. Preheat the oven to fairly hot 1900C (Gas Mark 5, 375°F).
2. Beat the butter with a wooden spoon until it is creamy. Mix the sugars together, then gradually add to the butter, beating until the mixture is light and fluffy. Beat in the egg and vanilla.
3. Sift the flour, salt and soda into a bowl. Stir into the butter mixture until it forms a smooth batter. Stir in the nuts and chocolate chips.
4. Drop teaspoonfuls of the mixture or to well-greased baking sheets; leaving about 2 1/2 cm (1 in) between each cookie. Put the sheets into the oven and bake for 10 to 15 minutes, or until they are lightly browned. Cool on a wire rack before serving.
2. Beat the butter with a wooden spoon until it is creamy. Mix the sugars together, then gradually add to the butter, beating until the mixture is light and fluffy. Beat in the egg and vanilla.
3. Sift the flour, salt and soda into a bowl. Stir into the butter mixture until it forms a smooth batter. Stir in the nuts and chocolate chips.
4. Drop teaspoonfuls of the mixture or to well-greased baking sheets; leaving about 2 1/2 cm (1 in) between each cookie. Put the sheets into the oven and bake for 10 to 15 minutes, or until they are lightly browned. Cool on a wire rack before serving.
serving amount
about 30 cookies
rate this recipe
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