Nutty Chocolaty Salted Butter cookies

I have baked fat chunky chocolate chip cookies after a real long time now. And the salted butter and toasted nuts give it a very rich texture. Arjun my little one loves making cookies and chomping on them between meals. By now he can do the entire baking himself and just needs me to give directions and put them in the oven. Which is great, but  if he grows up and says I want to be a chef, I will definitely say “Beta, pehle engineering / medical karo”.

Heehee. Kidding. (Not really.)

But never mind, for now I leave with the recipe of these cookies adapted from David Lebovitz

Nutty Chocolaty Salted Butter cookies

Ingredients

  • 115 gram salted butter at room temperature (I use Amul)
  • 110 gram light brown sugar
  • 100 gram granulated sugar
  • 1 egg
  • 1 teaspoon vanilla
  • a pinch of salt
  • 200 gram chocolate chips
  • 3/4 cup toasted nuts, coarsely chopped
  • 180 gram all purpose flour (maida)
  • 1/2 teaspoon baking soda

What to do :

  1. In a big bowl, take the butter + brown sugar + granulated sugar and whisk well.
  2. Add the egg , vanilla and a pinch of salt to it and further whisk.
  3. In another bowl sift together flour + baking soda
  4. Fold the flour mixture with the butter mixture in batches till it there are no streaks of flour.
  5. Fold in the chocolate chips and chopped nuts till combined.
  6. It will be a sticky dough, put it on a plastic wrap, cover from all sides and let it sit in the fridge for at least 2 hours till it becomes firm.
  7. Line two baking trays with parchment paper. Make coin sized balls of the batter and put them on the tray. Gently tap them down with a spatula.
  8. Pre-heat over to 180C.
  9. Put the baking tray in the oven for 5 mins, then flip it around and bake for another 5 mins. After that, take them out, gently tap them with a spatula and put them back in for 2-5 mins till they are slightly browned.
  10. Remove and let them cool on lined trays.

Notes :

  1. I used a mixture of almonds, cashews and walnuts. Be sure to toast the nuts before chopping.
  2. If you are using unsalted butter, add 1/2 teaspoon salt.
  3. The cookie batter can be kept in the fridge for upto a week and can be frozen for a month.

Bon Apetit! Enjoy.

Cheers

Rutvika