One sunday afternoon I get the sudden urge to make cookies. I now know that one should never be without the essentials, so after quickly browsing my trusted, sweet recipe book I came up with these. From the moment I got off the sofa it took less than 30 minutes until I was on it again munching on these lovely cookies.
This is what you’ll need:
- 1 cup plain flour
- 1 tsp baking powder
- 1 tsp salt
- 6 tbsp butter (some brands help you with the measurement by grading the wrapping – this makes it so easy to measure out the right amount!)
- 1/2 cup caster sugar (this is finer than regular white sugar)
- 1/4 cup brown sugar (press this down when you’re measuring as it will have a lot of air pockets)
- 1 egg
- 1 tsp vanilla extract
- 2/3 cup chocolate chips
- 1/2 cup hazelnuts or any nuts of your choice
Preheat the oven to 180 degrees and measure out all your ingredients.
Sift the flour, baking powder and salt and mix together.
Beat the butter and sugar until light and fluffy. Beat in the egg and vanilla extract. Stir in the dry ingredients. Finally stir in the chocolate chips and nuts.
Drop a teaspoon-full onto the baking sheet, allowing about 5 cm in between. The cookies will flatten and expand quite a lot. The first time I made them, they all joined – so it’s better to place small dollops and let them grown than end up with one giant cookie. Unless that is what you want 🙂
Flatten the tops by using a wet fork for a more even finish. Bake for about 10-12 minutes. The timing is crucial. An extra minute and they’re hard. You’ll notice that when you bring them out they will still be quite soft but will harden as they cool down, so it’s best to remove from the oven as soon as they start to brown slightly at the edges.
This is when I made them the first time – giant cookies with pecan nuts
Normal size cookies with white chocolate chips… mmm chewy!