INGREDIENTS
- 2 cups all-purpose flour (220 grams)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted (170 grams)
- 1 cup packed brown sugar (200 grams)
- 1/2 cup white sugar (170 grams)
- 1 tbsp cinnamon
- 1 egg
- 1 egg yolk
- 100 grams of Bitter chocolate broken into chunks
- 1/2 cup walnuts
DIRECTIONS
- Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
- Sift together the flour, cinnamon, baking soda and salt; set aside.
- In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate and walnuts by hand using a wooden spoon. Drop cookie dough 1 tbsp at a time onto the prepared cookie sheets.
- Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted.
2 comments:
My dearest Betty Crocker, I do not see a measurement for the quantity of vanilla to include in this recipe. I assume it would be 1/2 - 1 tsp. Is this correct?
100 grams of chocolate equals a little more than 3.5 ounces. This means you can use 3-4 squares of baker's chocolate for this recipe. This is really more of a personal note to myself so I don't have to keep doing the conversion every time I make these cookies (which is often because I love this recipe)! - Mo
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