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I vant to eat cooookieeeesss... So I'm going to try out this recipe!
Blue Chip Chocolate Chip Cookies
Makes about 20 cookies
½ cup (100 grams) granulated sugar
½ cup (120 grams) firmly packed light brown sugar
8 tablespoons (1 stick) (115grams) unsalted butter, cold, cut into ½-inch (1 cm) pieces
1 large egg
1 teaspoon vanilla extract
½ teaspoon baking soda
1 ¼ cups (175 grams) all-purpose flour
¼ teaspoon salt
1 ½ cups (200 grams) semisweet chocolate chips
1 cup (130 grams) walnuts or pecans, toasted and chopped
Adjust the oven rack to the top third of the oven and preheat to 150°C. Line 3 baking sheets with parchment paper.
Beat the sugars and butter together until smooth. Mix in the egg, vanilla, and baking soda.
Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chips and nuts.
Scoop the cookie dough into 2-tablespoon (5cm) balls and place 8 balls, spaced 4 inches (10 cm) apart, on each of the baking sheets.
Bake for 18 minutes, or until pale golden brown. Remove from the oven and cool on a wire rack.
Store at room temperature in an airtight container for up to 3 days.
*Taken from David Lebovitz's The Great Book of Chocolate
Blue Chip Chocolate Chip Cookies
Makes about 20 cookies
½ cup (100 grams) granulated sugar
½ cup (120 grams) firmly packed light brown sugar
8 tablespoons (1 stick) (115grams) unsalted butter, cold, cut into ½-inch (1 cm) pieces
1 large egg
1 teaspoon vanilla extract
½ teaspoon baking soda
1 ¼ cups (175 grams) all-purpose flour
¼ teaspoon salt
1 ½ cups (200 grams) semisweet chocolate chips
1 cup (130 grams) walnuts or pecans, toasted and chopped
Adjust the oven rack to the top third of the oven and preheat to 150°C. Line 3 baking sheets with parchment paper.
Beat the sugars and butter together until smooth. Mix in the egg, vanilla, and baking soda.
Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chips and nuts.
Scoop the cookie dough into 2-tablespoon (5cm) balls and place 8 balls, spaced 4 inches (10 cm) apart, on each of the baking sheets.
Bake for 18 minutes, or until pale golden brown. Remove from the oven and cool on a wire rack.
Store at room temperature in an airtight container for up to 3 days.
*Taken from David Lebovitz's The Great Book of Chocolate