We may be on the other side of the August long weekend and officially in the second half of summer, but last week I wrapped up my night class, so this week feels like a whole new breed of summer. Sadly, I don’t have any more of these cookies to celebrate with – they were last-class cookies for the class to snack on, and the leftovers didn’t last long in our kitchen. Like… not even 72 hours long.
The story behind these cookies: A chef with three children bakes a batch of cookies to suit the favourite chocolate of each child, and his own preference for walnuts. After having eaten (many) of these cookies, I say: the walnuts are optional. I’m just not a chocolate-chip-cookies-need-walnuts kind of girl. But I cannot pretend to be too sophisticated for four types of chips in a single cookie. They were so good. Crispy corners, soft interior, and a solid chocolate-to-cookie-dough ratio, they’ll please little* and big kids alike.
*I didn’t check with any actual little kids, but I’ve got two friends expecting their first babies in the next two months, so in a few years I’ll have a small focus group I can mail my baking to so I can better vouch for its kid appeal. I’ll report back.
Notes: While the recipe calls for chocolate chips, I used chopped white baking chocolate instead, because that’s what I had on hand. No harm done! If you don’t like a sweet cookie, you’re probably not going to head to this recipe in the first place, but you could tone down the sugar content a bit if you wanted, and the cookies would still be delish.
from One Sweet Cookie
1 cup butter, room temperature
1 cup white sugar
1 cup brown sugar
2 tsp vanilla
3 cups flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt
1 1/4 cups semisweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup white chocolate chips
1/4 cup peanut butter chips
1/2 cup walnuts, roughly chopped (optional)
1. In a large bowl, cream the butter with the sugars. Beating after each addition, add: egg #1; egg #2; vanilla. Set aside.
2. In a medium bowl, whisk together the flour with the baking soda, baking powder and salt. Pour the flour mixture into the wet ingredients, and stir until combined. Fold in remaining ingredients.
3. Arrange cookie batter by the generous spoonful on a baking tray lined with parchment paper. Bake at 350 degrees for 11 minutes, or until the edges are browned. Let rest for a few minutes on the baking tray before removing cookies to a wire rack to finish cooling.