Last night, the urge to bake suddenly gripped me. It was 8pm, both boys were fast asleep, and I wanted to make something that wouldn’t have a huge baking and cooling time.
Flipping through my book of tried-and-true recipes (known as ‘The Book’; only select recipes are copied or pasted – in the old-fashioned sense of the word! – into it. When I try something new from a magazine or online, I always ask Tall, “Do you think this recipe is good enough to go into ‘The Book’?”), I found a recipe for chocolate chip cookies, and decided to fancy them up a bit. These are like the “traditional” chocolate chip cookies you probably grew up with (chunky, with a tendency towards dryness if even slightly overcooked), but I’ve jazzed them up with the addition of chopped white chocolate and almonds.
Before you begin, please note that this recipe requires a large bowl, and very strong willpower to stop yourself from eating all the uncooked mixture!
Double Choc Nut Cookies – makes 30-40 cookies
250g butter, softened
1/4c brown sugar
1/4c white sugar
4T condensed milk
1t vanilla essence
3c plain flour
2t baking powder
150g dark chocolate, chopped (or use little chips)
50g white chocolate, chopped (or chips)
70g almonds, chopped (macadamias would be nice too)
Preheat oven to 170degC; line two baking trays with baking paper.
In a large bowl, cream butter and sugars until light and fluffy. Add condensed milk and vanilla; beat well.
Sift in flour and baking powder; add chocolates and nuts, and mix well (you might want to get your hands in there to bind everything together; the mixture will look quite crumbly, but it will all come together when you roll it into balls).
Roll large teaspoonfuls into balls and place on prepared trays, allowing a little room for spreading. Flatten each ball with a fork.
Bake for 15-20 minutes, until a pale golden brown.
If you prefer a chewier chocolate chip cookies, you might want to try this recipe instead.