I’ve always been a thin, crispy, chewy cookie lover—but recently I’ve come around to a thick and fluffy bakery-style cookie. We bake these from cold on a high temperature to begin with so that they don’t spread out, and then reduce the heat to make sure the inside is not undercooked. Enjoy these with a cold glass of milk for the best combination possible.
recipe:
- 1/2 cup (115g) unsalted butter
- 1/2 cup (100g) brown sugar
- 1/2 cup (100g) sugar
- vanilla paste/essence
- 2 eggs
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 2 cup (300g) all-purpose flour
- chocolate chips (don’t used chopped chocolate for these, the cookies will have better structure with consistent sized chocolate chips)
- walnuts, chopped
method:
- cream butter, brown sugar, and sugar together until light and fluffy, then add eggs and vanilla. continue mixing until smooth and consistent.
- sift flour, baking soda, and baking powder in, add salt then gently fold until combined.
- gently fold in chocolate chips and chopped walnuts.
- scoop dough into six equal portions onto baking sheet, then chill for several hours until cold.
- preheat oven to 200 degrees celcius, then bake for 10 minutes, turn heat down to 180 degrees celcius and bake for another 10 minutes. (note: baking time may vary and by preference, if you want them to be more done bake for longer, if you want them slightly underdone bake for less time.)
- enjoy warm, they’re best freshly baked!
audreysaurus 