Ingredients
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150 g unsalted butter, softened
50 g sugar
150 g brown sugar
1 egg, lightly whisked
1 teaspoon vanilla extract
115 dark chocolate, roughly chopped (good quality)
30 g walnuts, roughly chopped
225 g wholemeal self-rising flour
35 g plain flour
1 pinch salt
Preparation
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Preheat oven to 180 deg C., 350 deg F. Line 2 baking trays with non-stick paper.
Place butter in mixing bowl then beat with electric mixer until smooth.
Gradually add both sugars and beat until mix is pale and creamy.
Add egg and vanilla. Continue to beat until well combined.
Stir through the chocolate and walnuts.
Stir in both flours and the salt. When this becomes difficult finish this using your (washed) hands.
Using 2 tablespoons of mix, roll into ball and place on tray. Repeat with remaining mix. Leave a 5cm gap between cookies as these spread quite a bit. Gently flatten top of balls with fingers (don't press too flat).
Bake in oven for approximately 14 minutes or until light golden & cooked through.
Remove from oven and rest on baking trays for 2 minutes to harden. Transfer to wire rack to cool.
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