NYC Cookies
Directions
- 1Remove the skins from the walnuts by rubbing them between each other and a tea towel.
- 2Combine 100g of skinned walnuts and 400g of milk chocolate chips in a bowl.
- 3In a stand mixer, cream together 230g of cold cubed butter, 160g of caster sugar, and 160g of soft light brown sugar for about 30 seconds.
- 4Add the chocolate and walnut mixture from the bowl to the stand mixer and mix for 30-45 seconds.
- 5In a separate bowl, whisk together 200g of self-raising flour, 300g of plain flour, 1/4 tsp of salt, 1/4 tsp of bicarbonate of soda, and 2 tsp of baking powder.
- 6Add the dry ingredients to the stand mixer and mix until well combined.
- 7Whisk the 2 large eggs together.
- 8Add the whisked eggs to the mixer and combine with the other ingredients.
- 9Weigh out 125g of cookie dough per cookie and roll into a ball.
- 10Place the cookie dough balls on a baking sheet lined with baking paper and freeze for 90 minutes.
- 11Bake the frozen cookie dough balls in a preheated oven at 180°C for 17 minutes.
Ingredients
- 100 g walnuts
- 400 g milk chocolate chips
- 230 g cold butter, cubed
- 160 g caster sugar
- 160 g soft light brown sugar
- 200 g self-raising flour
- 300 g plain flour
- 0.25 tsp salt
- 0.25 tsp bicarbonate of soda
- 2 tsp baking powder
- 2 large eggs
Equipment
oventea towelstand mixerbaking sheetbaking scalecling film
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