Chocolate chip cookies are a staple in everyone’s cookie repertoire. They are easy to whip up and not many ingredients are required. These are a take on the original. Just add some walnuts and you’ve created a whole new biscuit with zero effort.
With school holidays rapidly approaching, the other great thing about these cookies is the kids can jump in an make them on their own. So instead of them being ‘bored’, get them in the kitchen baking. This is one of those recipes that allows you to sit back and watch, and let them have a go.
Combining the butter and sugar requires an electric mixer, which depending on the age of said children, may require a little supervision. But if you want to keep out of the kitchen and let them experience cooking on their own, just make sure the butter is super soft, give them a spoon and let them stir instead.
An added bonus, is their are no hands involved. Despite insisting they wash their hands thoroughly before beginning and continually harping about not putting fingers in mouths when cooking, hands inevitably end up somewhere they are not meant to be. I love the fact that you just place a dollop of mixture on the tray and leave them be – no need to make them into balls before placing them on the baking tray. They tend to come out a bit free-form, but that’s the beauty of a home baked cookie. Enjoy!
- 100 g softened unsalted butter
- 50 g brown sugar
- 1 egg
- 125 g self raising flour
- 50 g walnuts, chopped
- 100 g dark choc chips
- Preheat the oven to 180 degrees celsius, and line a tray with baking paper.
- Mix together the softened butter and brown sugar until creamy and light in colour.
- Beat in the egg.
- Sift in the flour and add the walnuts and chop chips. Mix thoroughly til all the mixture is combined.
- Place small spoonfuls on the tray.
- Bake for 12 minutes or until lightly browned.
- Cool on a wire rack.
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