CHOCOLATE CHIP & NUT SPICED COOKIES
These cookies are easy and great to make. They have a chewiness and a slight crunch to them and they don’t have to be perfect in shape. A really good recipe to get the kids involved.
I’ve put my twist on this by adding the Winter spice blend (not just for Winter!). You can also make these just with chocolate chip or just with nuts as long as you stick to the total grams of dried ingredients. Suggestions for other dried ingredients are: milk/dark/white chocolate chips; dried fruits like raisins, sultanas, apricots; crystalized ginger; peanuts (unsalted), flaked almonds, chopped nuts, hazelnuts.
Recipe (makes 12 large; or approx. 20 smaller ones)
- 300 g flour
- 150 g unsalted butter softened
- 125 g soft light brown sugar
- 100 g caster sugar
- 2 tsp of vanilla extract
- 1 egg and 1 egg yolk
- ½ tsp bicarbonate soda
- 2 tsp of Winter spice blend
- 320 g of chocolate chips/ or any combination of dried ingredients
Planning & Preparation
- Pre heat oven to 170C
- Line at least 3 baking sheets/trays with baking paper
- Soften the butter in the microwave and then let it cool
- Add the bicarbonate soda and winter spice mix to the flour
- If using dried ingredients, ensure all the pieces are the same size, chop if needed
- Place both the sugars in a bowl and add the melted butter to it, beat together.
- Add the vanilla extract and the egg and egg yolk to the bowl.
- Carefully tip in the flour
- Now fold in the dried ingredients
- If the mixture seems too thick, add a little milk until you get a light creamy texture.
- Using a 60 ml scoop or spoon, take the mixture and drop on the baking sheet about 8 cm apart.
- If you are using a much smaller scoop/spoon, ensure they are 4 cm apart.
- Place in the oven for about 15 mins.
- Once golden, take out of the oven and leave to cool down before you transfer them onto a plate or biscuit jar.