This is my favourite cookie recipe. I change up the filling all the time, but the bare bones remain essentially unchanged.
The original inspiration for this recipe comes from Anna Olson's Sugar.
I first posted the original version of this recipe in 2005 - link here.
As you can see, it has changed a little since then.
Just a note: there is so much good stuff in these cookies, they will *just* hold together as you scoop. Don't worry, once they are baked, they are fine. And, yes, I really do use 2 tablespoons of cornstarch.
3/4 cup unsalted butter -- softened
1 cup brown sugar
1/4 cup granulated sugar
2 tsp vanilla extract
2 cups all purpose flour
2 tbsp cornstarch
1 tsp baking soda
1/2 teaspoon salt
10 ounces semisweet chocolate chips
1/2 cup chopped walnuts
1/2 cup dried cranberries
1.Preheat oven to 350 F (175C).
2.Cream together butter and sugars until smooth. Add egg and vanilla and blend in.
3.Stir in flour, cornstarch, baking soda and salt.
4.Stir in chocolate chunks, walnuts and dried cranberries.
5. Scoop tablespoons of batter for each cookie(I actually use a portion scoop)onto a baking sheet, lightly press down and bake for 10-12 minutes, until golden brown around the edges. These really don't spread very much.
6.Let cool slightly and enjoy.
Just made these cookies with cashews instead of walnuts. Delicious! Can't stop eating them. Thanks. L&B xo
Loved reading tthis thanks
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