Chocolate Walnut Cookies

 Chocolate Walnut Cookies

Chocolate  Walnut Cookies

These are sort of like a Chocolate Toll House cookie, and are rather addictive.  As with other cookies with this basic dough, adjust the baking time to get the type of cookie you want!

According to preference, these can be cooked a little longer for a crisp crunchy biscuit or removed a little early (just as the top starts to expand and crisp) for a gooey soft and chewy interior.

1 cup golden caster sugarChocolate Walnut Cookies

¾ cup dark brown sugar

220 grams butter

1 egg

2 cups self raising flour

1 cup plain flour

1 teaspoon baking powder

¼ teaspoon of salt

⅓ cup very good dark cocoa powder

½  cup walnuts, chopped

2 tablespoons of milk

1 teaspoon vanilla extract

Pre-heat oven to 180°C

Cream the butter and sugar until it is very light and fluffy.

Add the vanilla and the egg and beat for at least 3 minutes.  Add the salt, then mix through the baking powder and flour.

Fold the walnuts through and bring the mixture together into a dough.

Roll the dough into a long sausage, wrap in plastic and refrigerate for at least an hour – or better still pop in the freezer for about 35 minutes.

Once well chilled, unwrap and cut off generous discs of the lovely dark dough using a very sharp knife.

Press the cookies flat with the back of a spatula.

Bake on a lined baking sheet in moderate oven for between 10 – 20 minutes depending on preference.

Allow to cool completely on a wire rack before eating.