When Kate came back from the States a couple of months back, she brought me a souvenir: an American-style biscuit (err.. cookie) cookbook called “Old Fashioned Cookies”. I’ve made a couple of things out of it now, and they’ve been fab. This recipe was just like those Mrs Fields cookies, and the book calls them “Classic Toll House Chocolate Chip Cookies”.
2 1/4 cups plain flour
1 teaspoon baking soda (not powder)
1 teaspoon of salt
250g softened butter
1/4 cup white sugar
3/4 cup (firmly packed) brown sugar
1 teaspoon vanilla extract
375g pack of dark chocolate buds (e.g. Nestle melts)
1 cup chopped walnuts
Preheat oven to 190 celcius.
In a large bowl, mix together the butter, white sugar, brown sugar and vanilla until combined. Add eggs one at a time and stir them in. Sift the flour, baking soda and salt into the mixture and stir through.
Coarsely chop the chocolate buds and the nuts (if necessary). Mix into the dough.
Make balls of dough approximately one rounded tablespoon in size, and place on a tray lined with baking paper.
Cook for 9 minutes. Then remove and allow to cool slightly and set before moving them to a cooling rack.
Best eaten when still slightly warm, although should keep for several days after if stored in an airtight container.
The above is the recipe that I followed, although if I made them again, I would use more nuts (perhaps 1 1/2 cups) and slightly less baking soda (perhaps 3/4 teaspoon).