Dessert By Candy

This is my favourite chocolate chips cookies recipe. I like how the mellowness of walnuts ties the espresso-flavour and the chocolate chips together. At my house, we like to enjoy these cookies within an hour out of the oven while the chocolate chips are still partly melted. If I remember correctly, my best record for making these cookies is under 30 minutes including baking time! Since this is a recipe of my own creation, usually, I would only whip up a batch of these cookies for special reasons. If I have baked a batch especially for you, you know you are special in my books!

Ingredients

• 227g unsalted butter (room temperature)
• 200g light brown sugar
• 100g granulated sugar
• 2 large eggs
• 1 1/2 tsp vanilla extract
• 410g all-purpose flour
• 3 tbsp ground espresso bean
• 1 tsp baking soda
• 1/2 tsp salt
• 150 chopped walnuts (toasted)
• 300g semi-sweet chocolate chips

Method

1. Preheat oven to 350F. Line two half sheet pans with parchment paper. In a medium mixing bowl, whisk together flour, coffee, baking soda, and salt until evenly distributed. Set aside.
2. In a mixing bowl of a stand mixer, cream butter at medium speed for 30 seconds using the paddle attachment. Add the sugars and continue to cream at medium speed for 3 minutes until the mixture is light and fluffy.
3. Add the eggs one by one and the vanilla extract to the butter mixture. Mix until just combined.
4. Mix the flour mixture with the butter mixture on low speed unitl the mixture forms into dough. Do not overmix otherwise the cookies will be tough.
5. Gently fold the chocolate chips and walnuts into the dough by hand using a spatula.
6. Form the dough into 1 1/2 inch balls and place on the baking pan. Alternatively, you can use an ice-cream scoop of 1 1/2 inch diameter to divide the dough. I find that using the ice-cream scoop gives a more consistent result and saves a lot of time.
7. Bake the cookies for 15 minutes. For chewy cookies, the key is to avoid overbaking. When the side of the cookies are set but the center is still soft, the cookies should be removed from the oven. Cool the cookies on the pan for 5 minutes. The heat from the pan will continue to cook the cookies. Slide the cookies with the parchment paper onto a cooling rack and cool for 10 minutes.
8. Cookies can be kept in an airtight container up to one week or you can devour everything within an hour!

This entry was posted on Wednesday, October 26th, 2005 at 10:35 pm and is filed under Recipe. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.