Chocolate Walnut Chip Cookies

This is my 3rd time trying a chocolate chip cookies recipe and I am satisfied with the result. The sweetness is just at the right level and it has the taste of Famous Amos cookies.


Ingredients:

100g butter
40g white castor sugar
40g brown castor sugar (normally tastes less sweet)
1 egg
1/2 stick of vanilla seed
170g all purpose flour
1/2 teaspoon baking soda (sodium bicarbonate)
1/8 teaspoon salt
150g chocolate chip (semi-sweet type)
60g chopped walnut

** I used Nestle's Cailler Cuisine Noir 64% chocolate bar and chop it into tiny pieces. To produce a batch of presentable cookies, do not over-chop your chocolate until too fine.


Method:

1. Line a baking pan with parchment paper.
2. Beat butter and sugar with mixer until light colour and fluffy.
3. Add egg and vanilla seed. Blend and beat well with mixer. Scrap the wall of mixing bowl with spatula.
4. Preheat oven to 190C.
5. Pour in all powder (flour, boking soda, salt) to butter-egg mixture and combine well with spatula.
6. Again, mix well of chocolate and walnut chips to the buttery dough above.
7. Scoop mixture with spoon and place on baking pan. Leave enough space between each cookie dough.
8. Bake in preheated oven for 12-14 minutes or until cookies slightly turn brown.
9. Let cookies to cool and firm on cooling rack.
10. Store in air-tight container.


Adapted from:

http://ohbin.blogspot.com/2008/07/ohbin-chocholate-walnut-chip-cookies.html
http://www.joyofbaking.com/ChocolateChipCookies.html#ixzz0mahmVEN5

Chocolate Chip Cookies (Preferred)

1 cup (2 sticks) (226 grams) unsalted butter, room temperature

3/4 cup (150 grams) granulated white sugar

3/4 cup (160 grams) firmly packed light brown sugar

2 large eggs

1 1/2 teaspoons pure vanilla extract

2 1/4 cups (295 grams) all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups (270 grams) semisweet chocolate chips

1 cup (100 grams) walnuts or pecans, coarsely chopped (optional)

Chocolate Chip Cookies: Preheat oven to 375 degrees F (190 degrees C) with rack in center of oven. Line two baking sheets with parchment paper.

In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy. Add the white and brown sugars and beat until fluffy (about 2 minutes). Beat in eggs, one at a time, making sure to beat well after each addition. Add the vanilla and beat until incorporated. Scrape down the sides of the bowl as needed.

In a separate bowl, combine flour, baking soda, and salt. Add the dry ingredients to the egg mixture and beat until incorporated, adding the chocolate chips and nuts (if using) about half way through mixing. If you find the dough very soft, cover and refrigerate until firm (about 30 minutes).

For large cookies, use about a 2 tablespoon ice cream scoop or with two spoons, drop about 2 tablespoons of dough (35 grams) onto the prepared baking sheets. Bake about 12 - 14 minutes, or until golden brown around the edges. Cool completely on wire rack.

Makes about 4 dozen - 3 inch round cookies.

Note: You can freeze this dough. Form the dough into balls and place on a parchment lined baking sheet. Freeze and then place the balls of dough in a plastic bag, seal, and freeze. When baking, simply place the frozen balls of dough on a baking sheet and bake as directed - may have to increase baking time a few minutes.

Source:
http://www.joyofbaking.com/ChocolateChipCookies.html#ixzz0mahmVEN5

Chocolate Cookies (Cailler)

Preparation time: approx. 30 minutes
Baking time: approx. 8 minutes per tin

125 g butter, softened
60 g sweetened condensed milk
2 eggs
200 g flour
150 g Cailler Cuisine Lait, coarsely chopped (see Tip 1)
1 teaspoon baking powder
1 teaspoon vanilla sugar
1 pinch salt

1. Whisk butter, condensed milk and eggs with hand mixer until frothy.
2. Mix flour and all other ingredients up to and including salt and add to the butter mixture.

Shape: Divide dough into approx. 30 portions, shape into balls, lay half of them on a baking tin (see Tip 2), and flatten slightly.

Bake: approx. 8 minutes in the middle of oven preheated to 180°C. Repeat with other half.

Tip 1: Use a rolling pin to break chocolate into pieces in original packaging. (Picture 1)

Tip 2: Leave sufficient space between balls on baking tin lined with parchment. (Picture 2)


Source:
http://www.cailler.ch/en/Atelier/Recipes.aspx#