April 25, 2012

Chocolate Chip & Nut Cookies

Can you ever go wrong with a gooey chocolate chip cookie? Really? I have made many different versions and I think only one recipe didn't turn out too nice (but was still edible of course!) Here is a tweak to my Triple Chocolate Gooey Cookies from a few months ago -this time add your favourite nut or omit the cocoa - mix up a batch - I always do!

These are gooey indeed - almost like brownies as soon as they come out of the oven but then they crisp up just enough after they cool. Problem is, they are so easy and quick to make that it is too easy to make dozens and even easier to eat them all in one sitting! (so lucky people at work get to feast!)


I love chocolate chip macadamia nut cookies (yum yum - dark or milk chocolate chips but you could substitute for white too). Mr girlbakes likes chocolate chocolate chip hazelnut, so, to suit us both, I split the mixture in half and add a tablespoon or so of cocoa to one and leave the other. Then add preferred nut for the day and voila. Everyone is happy! :)

What you need:
150g (golden) caster sugar  (doesn't have to be golden but I love the flavour)
200g soft dark brown sugar
175g butter (softened)
2 eggs (room temperature)
1/2 tsp baking soda
1/2 tsp salt
1 tbsp vanilla
250g flour (plain not self raising)
200g chocolate chips (whatever kind you fancy)
2 tablespoons of good quality cocoa (if you want chocolate chocolate chip)
100g roughly chopped nuts (your favourite or don't add - up to you)

Preheat fan oven to 150° C or 170° C non fan.

Beat the sugars and butter together until light, creamy and fluffy (about 3 minutes at least if using an electric mixer - longer if you are giving your arms a workout). Then slowly add the eggs and beat until well mixed.

Sift the flour, salt and baking soda (and cocoa if adding) and mix completely into the butter and egg mixture. It might get a bit much for your electric mixer so you may have to mix by hand. It only just needs to come together so shouldn't take too long.

Crush the nuts with a pestle and mortar or in a bag and use a rolling pin to smash up a bit. Leave the nuts whole if you can handle it! I LOVE huge pieces of macadamia nuts - it feels like I hit the jackpot every time! :)

Stir in the chocolate chips and nuts of your choice.

Using a tablespoon or an ice cream scoop (depending on how large you want your cookies to be) and place on a lined baking sheet leaving enough space in-between each to allow for them spreading when they cook. They don't have to be perfect balls as the butter allows them to spread quite nicely on their own. Rustic always looks a bit nicer :)
Makes about 24 large cookies or about 36 medium ones.


Bake in preheated oven for 12-16minutes depending on size. They will be gooey when they finish due to the chocolate chips anyway.

Leave to cool on the tray for at least 5 minutes (or else they will just fall apart if you try to move them sooner). Move to a wire rack to cool fully if you can resist them that long!



I must say - they are perfect BIG cookies but just as nice as smaller ones too. Mix em up then be ready to fight over them!


The Guardian have just posted a blog today about how to make the Perfect chocolate chip cookie.  It's not that far off :) It's all preference of course and adding your own little extras always as you like it always makes for a happy cookie monster!

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