I’ve always been interested in baking. Back in the day when I had no idea what a stand mixer was, I remember spending my weekends baking at home, mixing everything by hand. I used to read the backs of cake mix boxes and would cut out and save those recipes I thought I can do. Some turned out okay. Most were not. But I really like baking and working with the oven so much, I even decided to study it formally.
If I were to choose what I enjoy baking the most, I would probably say cookies. They’re easy to make, delicious to eat (especially when still warm), and great to give as gifts. They’re also the first thing I successfully baked from scratch when I was 10.
My mentors used to say that the best thing about learning to cook or bake is when you get to teach others how to do it. And so, here is a cookie recipe I wish to share for you to try. This cookie recipe yields about 38 chewy cookies with dark chocolate and walnuts. The best part is once you know how to make the dough, you can play around with adding whatever chocolate, nut, or dried fruit you want.
I’ve made this cookie recipe for a number of occasions and holidays to the delight of many friends, colleagues, and their tummy. Here’s to hoping you can spread happiness with this cookie recipe, too. Make them with your kids and enjoy!
- Stand mixer (with paddle attachment)
- Mixing bowls
- Kitchen knife
- Chopping board
- Baking trays
- Ice cream scoop or spoon
- Cooling rack
- Silicone baking sheet
- Plastic wrap
- 180g unsalted butter
- 109g white sugar
- 223g brown sugar
- 1 pc whole egg
- 1 pc egg yolk
- 15ml vanilla extract
- 250g all-purpose flour
- 3g baking soda
- 3g salt
- 200g dark chocolate, chopped
- 100 walnuts, chopped
- Use the stand mixer bowl for measuring your butter and sugar then cream them all together until light and fluffy. Mix at moderate speed first then switch to higher speed once the butter is already soft.
- While creaming, combine your whole egg, egg yolk, and vanilla extract in one bowl. Sift and mix your flour, baking soda, and salt in a separate bowl. Set both bowls aside.
- When your butter mixture is ready, switch to medium speed then pour your egg and vanilla into the mixer and continue mixing until well combined.
- Turn your mixer speed to low and gradually add your flour into the mix. Stop mixing as soon as you no longer see any traces of raw flour in the mixture. Do not overmix so you don’t end up with dry, crumbly cookies.
- Take the mixer bowl out and use a spatula to fold your chopped chocolate and walnuts into the dough. Wrap your cookie dough in plastic wrap and let it set for few minutes in the freezer or about 30 minutes in the chiller. This will make it easier to portion your dough into balls later and will prevent your cookies from spreading too much when baked.
- While waiting for your dough to set, line your baking tray with parchment paper then preheat your oven at 170C to 175C.
- Portion your chilled dough into 30g pieces and form each piece into balls. Fill your baking tray with cookie balls, giving around 10cm spaces in between so they have enough room to spread out.
- Bake your cookies for 8 to 10 minutes or until their bottoms are golden brown and the tops are no longer wet.
- Carefully place your baked cookies on the cooling rack to cool. Store them in airtight containers or serve them while still warm. Your baked cookies will stay fresh at room temperature for five days to a week.
- A major cookie craving emergency? Keep a stash of ready-to-bake cookies by making the dough in advance, wrapping it tightly with plastic wrap, then storing it in the freezer for up to three months. Thaw it overnight in the chiller then bake as usual.
- Your raw cookie dough can also be stored in the chiller and will stay fresh for five days.
- Oven temperatures vary. To get your preferred cookie doneness, bake your cookies for the first 5 minutes then check their status. Gradually add more baking minutes or adjust the temperature as necessary until you get it right.