After making the batter for this recipe and licking the paddle clean finally I have the recipe for you to share, make and indulge. They are mouth-watering, chocolate chunky and delicious.
2 1/2 cups plain flour
3/4 teaspoon baking soda
1/8 teaspoon salt
1 cup (250gm) unsalted butter, at room temperature
1 cup packed light brown sugar
1/2 cup castor sugar
1 1/2 teaspoon vanilla extract
2 large eggs, at room temperature
2 cups nuts (walnuts, pecans, almonds, macadamias), toasted and coarsely chopped
390 grams semi-sweet or bittersweet chocolate chips or coarsely chopped chunks
In a mixing bowl, whisk the flour and the baking soda and salt, set aside.
In a stand mixer fitted with a paddle attachment, beat the butter with the brown sugar, castor sugar and vanilla extract at medium speed just until smooth. Beat in the eggs one at a time until thoroughly incorporated, and then blend in the flour mixture, nuts and chocolate chips.
On a lightly floured work surface, divide the dough into quarters. Shape each quarter into a log about 22cm long. Wrap the logs in plastic wrap and refrigerate until firm, preferably 24 hours.
Position racks in the upper and lower thirds of the oven and pre-heat the oven to 180C degrees. Line two baking trays with baking paper.
Slice the dough logs into 1.9 cm thick discs and place the discs about 7 cm apart on the prepared baking trays. Bake the cookies, rotating the baking sheets midway through the baking, until very lightly browned in the centres, about 10 minutes.
- Let the cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wired rack. The baked cookies will keep well for up to 4 days in an airtight container.
Note: The dough logs can be refrigerated for up to one week or frozen for up to one month
Serves about 3.5 dozen cookies