Chocolate Chip and Walnut Cookies
230 g butter at room temperature
200g brown sugar
200g granulated white sugar
2 large eggs
Vanilla essence 2 teaspoons, optional
370g plain white flour
2 tablespoons corn flour
1 teaspoon baking soda
1 teaspoon salt
480g dark chocolate chips
200g shelled walnuts, coarsely chopped
Beat the butter and sugars with a wooden spoon until well blended.
Add the beaten eggs and vanilla extract.
Then add the flour, baking soda and salt.
Finally, stir in the chocolate chips and coarsely chopped nuts.
Form into balls 2 cm in diameter and place them on a baking tray covered with baking paper, leaving enough space between them so that the biscuits can spread during baking. Tap each ball down a couple of times with your index and middle finger.
Refrigerate for 30 minutes (and if you’re game up to 72 hours!).
You may feel this distracts from the spontaneity of making a last minute cookie but because the butter will solidify, it will then melt more slowly during baking and thus result in a cookie which spreads out less.
Bake at 180°C for 14 to 16 minutes.
Let cool slightly before transferring to a plate. Serve lukewarm or cool completely before eating or placing in a box with a tight-fitting lid.
PS A little tip:
Should the mix have spread a little unwieldingly (because you haven’t rested the dough for long enough!!), simply use a cookie cutter to separate and reshape them before cookies cool down.