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Recipe: chocolate chunk cookies with walnuts

30/05/2011

I got home late from my class and D got home late from work, so nobody felt like cooking.  It was getting to be too late for dinner anyway, but we were really hungry. A quick run to the corner shop turned up some tinned soup and sandwich fixings, and a craving for cookies.  But store-bought cookies are sooooo depressing.  I don’t know where the energy came from, but I mustered enough of it to say NO to the store-bought cookies and yes to baking.

Back home I turned to Joy.  She’s not always my first port of call for baking, but in an hour of need, when what I want is American measurements and the comforts of home, she’s there.  So, this is the bastardised chocolate chip cookie recipe I cranked out in about 30 minutes.  And all thoughts of dry, nasty store-bought cookies were gone.

Chocolate chunk cookies with walnuts 

(based closely on the chocolate chip cookie recipe from the Joy of Cooking, cut in half – we really didn’t need a few dozen cookies.  I’ve got the newest edition, but the note under the recipe says it’s been unchanged since 1943).

As always, measurements are American.  If you want metric, turn to the internet for the equations, or buy some cheap measuring cups and spoons.

Preheat the oven to 375F / 177C.  Line 2 baking trays.

Whisk together in a medium bowl:

  • 1/2 cup + 1 T all-purpose flour
  • 1/4 t. baking soda
Beat in large bowl til well blended:
  • 1/4 cup  salted butter (it’s what they had in the shop)
  • 1/4 cup caster sugar
  • 1/4 cup dark brown molasses sugar
Add and beat til well combined:
  • 1 small/med egg
  • 1 t. vanilla
Stir in the flour mixture until well blended and smooth.  Stir in:
  • 1/2 bar Divine dark chocolate, chopped into small chunks
  • 1 handful well-chopped toasted walnuts
Drop the dough by heaping teaspoons onto the lined trays, about 2 inches apart. (Dip the spoon into a small glass of water between scoops for easy dropping and less mess).
Bake 1 sheet at a time for about 10min, or until the cookies are slightly coloured on top and the edges are golden brown.  Take out of the oven and let stand for a few minutes, and then move to a rack to cool completely.  Take at least one cookie from the rack to eat standing up, sucking air in over your almost burnt tongue, while you relish the molten chocolate.  Yum.
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