Serves 12
Directions
- 1Put a tray of walnuts in the oven for about 5 minutes to remove the bitter taste.
- 2Place the roasted walnuts in a tea towel and rub them together to remove the skins.
- 3Add 230g of cold butter to the mixer bowl.
- 4Mix the butter for about 30 seconds until it breaks up a little but is not super creamed.
- 5Add 160g of caster sugar and 160g of soft light brown sugar to the butter in the mixer bowl.
- 6Mix for 30 to 45 seconds until the sugar and butter form small nuggets.
- 7Add 100g of skinned walnuts and 400g of milk chocolate chips to the butter and sugar mixture.
- 8Mix the ingredients until just combined, being careful not to whip anything.
- 9Add 200g of self-raising flour, 300g of plain flour, 0.25 tsp of salt, 0.25 tsp of bicarbonate of soda, and 2 tsp of baking powder to the mixture.
- 10Mix the dry ingredients into the dough until just combined, ensuring not to overmix.
- 11Add 2 whisked large eggs to the dough.
- 12Mix the dough until it comes together as one big dough, cleaning the sides of the bowl.
- 13Weigh out individual portions of cookie dough to 125g each for even-sized cookies.
- 14Push the dough together gently, but do not roll it into a ball, maintaining the chunky shape.
- 15Wrap the cookie dough balls in cling film and place them in the freezer for about 90 minutes to firm up.
- 16Preheat the oven to 180°C with a fan, and place a baking sheet inside to heat up.
- 17Carefully remove the hot baking sheet from the oven.
- 18Place six frozen cookie dough balls onto the hot baking sheet, ensuring they are well-spaced to prevent sticking during baking.
- 19Bake the cookies for 17 minutes until the outside is golden and crispy, and the inside is gooey.
- 20Let the cookies cool down for about 5 minutes after baking to allow them to set slightly while remaining warm.
- 21Break open a cookie to check its gooey texture and melted chocolate chips inside, confirming it's perfectly half-baked.
Ingredients
- 230 g cold butter
- 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
- 400 g milk chocolate
- 100 g walnuts
- 2 large eggs
Equipment
mixerbaking trayoven mittsweighing scale
Tips
- Remove the bitter skin of the walnuts by roasting them in the oven for 5 minutes and rubbing the nuts with a tea towel.
- Use cold butter to get the desired cookie texture.
- Do not overmix the butter and sugar, or overbeat the eggs.
- Bake the cookies from frozen for the best results.
- Use a hot baking sheet for nice and crispy cookies.
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