Servings : Makes 3 dozen
You can’t go wrong with chocolate chip cookies, they are a favourite to all and any time is the perfect time for a choc-chip cookie and a cup of tea/coffee or a glass of milk. These perfect beauties are chewy and chocolatey, yet crispy too!! I added crushed hazelnuts to my cookie batter for extra crunch and flavour.
- 1 1/2 cup all-purpose flour (180gm)
- 1/3 cup white sugar (75gm)
- 1/2 cup brown sugar (100gm)
- 1/2 cup butter (123gm)
- 2 tsp. vanilla essence
- 1 egg, slightly beaten
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 to 1 1/2 cups chocolate chips
- 1/2 cup crushed nuts (I used toasted hazelnuts)
Preheat oven to 180C and line your cookie baking sheets with baking paper. In a bowl, sift the flour with salt and baking soda to combine.
Cream sugar with butter, add the egg and vanilla and beat for a few minutes.
Add the flour/salt/baking soda and stir them into the creamed mixture.
Stir in the nuts and chocolate chips until well combined.
Cover the cookie dough and refrigerate for about half an hour for best results.
Make small balls or use a small scoop or spoon to shape them, press them slightly on the cookie sheet, not too much, they will spread slightly as they bake. Leave enough space around the cookies to allow for spreading.
Refrigerating the cookies on the tray before baking will help prevent them from spreading too much during baking.
Bake for about 13-15 minutes or until golden. Let them sit on the tray for about 5 minutes before transferring to a rack to cool completely.
Once completely cool, store in an airtight container.