This recipe was given to my mother when we lived in Canada. We were small children at the time so this was welcomed by all. As my mother did, I have converted the use of American measuring cups, this time into grams.
Note: American measuring cup = 8oz or 225g while an English measuring cup = 10oz or 280g
100g unsalted butter
100g caster sugar
100g soft brown sugar
1 egg, beaten
1 tsp vanilla extract
225g plain flour, sieved
½ tsp salt
1 tsp bicarbonate of soda
50g walnuts, chopped (optional)
50g chocolate chips
Preheat the oven to 180ºC.
Line 2 baking sheets with greaseproof paper.
Sieve the flour and add the salt and bicarbonate of soda. Chop the walnuts.
I tend to use walnuts as they are healthy and have a good texture, but you can also use pecans. If you decide to omit the nuts, double the quantity of chocolate chips.
Cream the butter and sugars together in a large bowl. Add beaten egg and vanilla extract, and then slowly beat in the flour mixture. Stir in the nuts and chocolate chips.
Drop teaspoonfuls of the mixture onto the baking sheets and bake for 8-10 minutes. Remove from the oven and leave to harden slightly before putting on a wire rack to cool completely.
Keep an eye on the timing or your cookies will not be soft and chewy! They will keep up to a week in an airtight container
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