Chocolate Chip and Nut Cookies
I have been eating many different brands of store bought chocolate chip cookies and they just make me go "blech!" all the time. And I think I've pampered myself with too many homemade this and that to the point that I must make my own chocolate chip cookies in order to be satisfied. So, really, is it me or is mass produced, commercialized chocolate chip cookies doesn't pack the same punch as homemade ones? Well, nevermind. Let me whip up a batch to prove the point.
Recipe for Chocolate Chip and Nut Cookies
adapted from Mrs. Field's cookie recipe with equivalent metric quantity, not exact conversion
225 grams (1 cup) butter
125 grams (1 cup) sugar
125 grams (1 cup) brown sugar
1 tsp. real vanilla extract
180 grams (2 cups) all-purpose flour
160 grams (2½ cups) oatmeal (blended into a fine powder)
½ tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 tablespoon Nescafe powder
335 grams (12 oz.) milk chocolate chips or semi sweet chocolate chunks
120 grams (1½ cups) chopped nuts (pecan, almond nibs, walnuts, etc)
Baking Temperature: 180C/350F
Baking Time: 8-10 minutes
Use a small ice cream scoop or two spoons, place about 1 1/2 tablespoons of batter on the prepared baking sheet, spacing about 2 inches (5 cm) apart.
Bake for approximately 8 minutes or until the the cookies are still soft in the center but are firm around the edges. Remove from oven and let cookies cool on baking sheet for about 5 minutes before removing the cookies to a wire rack to cool completely.
Dough can be frozen to be baked later.
Balls of cookie dough.
Tips for success with the Mrs. Fields cookie recipe
Always use real butter, not margarine. It makes a huge difference.
Use melted butter instead of room-temperature softened butter, which improves both the consistency of the dough and the texture of the baked cookies.
Double the amount of vanilla specified in the recipe. (Real vanilla extract, not “vanillin,” which is a cheaper substitute that doesn’t taste nearly as good the genuine article.)
Add a tablespoon or two of milk when mixing the dough. The cookies will come out softer and less crunchy.