Choc Chip & Nut Cookies

Today, I will be sharing with you a really great {in my opinion} recipe for chocolate and nut cookies. For me, I love my snacks crispy and crunchy. In fact, if it’s got a crunch or makes a sound when eaten, there is every likelihood that I will love it. If you like yours all soft, then watch out for the variation of this recipe in its soft and gooey glory.

About to rest in the fridge for an hour.

Here are some tips to get your cookies nice and lovely and I just have to add again, CRUNCHY.

TIP #1 – Use only bake-stable chocolate. You still want to see chunks of chocolate scattered all inside your cookies.

TIP #2 – After rolling your dough into small balls, put the tray in the fridge for at least an hour to allow all the balls to have the same temperature before baking. 

TIP #3 – Allow the cookies to cool slightly on the tray before serving. This is to ensure they firm up properly and also for easy handling.

TIP #4 – Leave some space between each on both sides before baking them as they will surely spread out.

Enough talk, let’s get started!


115g unsalted butter, room temperature

113g granulated sugar

85g light brown sugar

175g plain flour

1 tbsp cornflour

1/2 tsp bicarbonate of soda

1/2 tsp salt

1 egg, room temperature

1 tsp vanilla

100g-150g bake stable chocolate chips

100-135g nuts


Line your baking tray with parchment paper. Put this aside. 

In a bowl, beat the butter and both sugars till light and creamy. Add the egg and vanilla then mix till incorporated. Add the flour, cornflour, bicarbonate of soda, and salt. Mix till all the dry ingredients are well combined. Fold in the chocolate chips and nuts.

Take about 2 tbsp of the dough and roll it into a ball, doing the same with the remaining of the dough and placing them on the baking tray lined with parchment paper.

Pop the tray into the fridge for 45 mins to an hour to allow for the cookies to firm up nicely.

Preheat the oven to 160c and bake cookies for about 17 mins till the edges are golden brown.

Leave to cool and serve with a hot or cold glass of milk.



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