About this recipe:These cookies are really rich, chewy and packed full of chocolate chips and toasted walnuts. They are the perfect treat with a cup of tea or coffee.
Stacy M. Polcyn
375g plain flour
1 1/4 teaspoons sea salt
1 teaspoon bicarbonate of soda
1/4 teaspoon baking powder
170g unsalted butter, softened
220g dark brown soft sugar
100g caster sugar
1 tablespoon vanilla extract
2 tablespoons golden syrup
1 tablespoon single cream
335g plain chocolate chips
175g chopped walnuts, toasted
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Method Prep:20min › Cook:15min › Ready in:35min
Position oven rack in lower third of oven and preheat to 180 C / Gas 4. (Using an oven thermometer will ensure proper baking temperature since ovens vary). Line cushion-type baking trays with baking parchment; set aside. (Professional bakeries double their baking trays and use baking parchment.)
In a medium bowl, whisk together flour, salt, bicarbonate of soda and baking powder; set aside. In a large mixer bowl, cream together butter, sugars and vanilla at medium speed until creamy and light. Add eggs, one at a time, beating well after each addition. Beat in golden syrup and cream. Reduce mixer speed to low. Add flour mixture, in 3 separate batches, scraping down bowl after each addition. Mix well to ensure full incorporation of flour mixture. Stir in chocolate chips and nuts.
For each cookie, scoop 2 level tablespoons of dough and roll into a ball with wet hands. (Dough will be very sticky. Wetting hands between every 3 rollings of dough will prevent sticking. Simply hold hands under running tap water and shake hands 10 times over sink before handling dough. Don't worry, this will not harm the cookies). Arrange at least 5cm apart on prepared baking trays. Flatten each ball of dough slightly with heel of hand or fingers.
Bake for 14 minutes or until light golden brown around edges and centres are still a little puffy. (Do not underbake). Allow cookies to cool at least 5 minutes while on baking trays before transferring to wire racks to cool completely. Repeat with remaining dough and fresh sheets of baking parchment. Store cookies in an airtight container at room temperature.