After-School Chocolate Chip Cookies
Serves
12
Total Time
32 MINS
Calories
524
Chewy chocolate chip cookies with a little crunch, have we found the perfect afternoon snack? These freeze well too: drop balls of dough onto a tray, freeze, then transfer to freezer bags.
- Unsalted butter
225 g (about 1 cup)softened
- Sugar
150 g (about ¾ cup)
- Brown sugar
145 g (about ¾ cup)
- Egg
2 (about 100 g)
- Vanilla extract
1 tsp (about 4.4 g)
- All purpose flour
335 g (about 2 ½ cups)
- Baking soda
1 tsp (about 4.65 g)
- Salt
1 tsp (about 6 g)
- Chocolate chips
330 g (about 660)
- Walnuts
50 g (about ½ cup)coarsely chopped
- Cacao nibs
50 g (about ¼ cup)
INGREDIENTS
- 1. Pre-heat oven - 175°C
- 2. Line 2 clean baking sheets with parchment paper
- 3. Add unsalted butter, sugar and brown sugar to a clean large mixing bowl
- 4. Cream together until light and fluffy
- 5. Add egg to the dough one by one
- 6. Add vanilla extract to the dough
- 7. Mix until just combined
- 8. Add all purpose flour, baking soda and salt to a clean medium bowl
- 9. Mix until well blended
- 10. Transfer dry ingredients to dough
- 11. Add chocolate chips, walnuts and cacao nibs to a clean medium bowl
- 12. Transfer chocolate mixture to dough
- 13. Mix thoroughly until well combined
- 14. Scoop dough onto 2 baking sheets
- 15. Bake - 12 min, 175°C
- 16. Let cool
METHOD
Make this recipe in the Drop Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
