I had recently joined Instagram and was floored by all the thick, chunky NYC kind of cookies doing the rounds. Cookies have always been my faaaavorite kind of treats, ever. And it's something that holds a lot of memories for me too! It's easy to put together, super easy to eat (no mess) and instantly transports you to heaven ❤️. Believe me, a truly good cookie really holds that power ...it is the KEY to your soul! So after spending days drooling on those pics, I went about whipping up a batch in my oven.
The dough is one-bowl, simple and easy to make. However, it does require some chilling time. But that shouldn't be a problem. You can whip up a big batch and freeze, and pop them in the oven whenever you want a fresh warm cookie🍪....nice, right??!!! I know!
And trust me, you'll be making this cookie so often, that you'll definitely want to make a big batch and freeze. These are sooooo addictive!!!
Yield: 16 cookies (medium, or, standard size), OR, 8 cookies (big, bakery style).
Pre-preparation: 1) Weigh out 60 gms of walnuts. Lightly toast and skin the walnuts (no need to fully skin the walnuts, just take off as much skin, as can come off easily). Blitz them in the food processor coarsely (not fine crumbs);
2) Line your cookie sheet with parchment paper.
Ingredients:
60 gms Walnuts (first weigh them out, then lightly toast, skin and blitz, as stated above in Pre-preparation)
175 gms Chocolate chunks (dark/milk/white mix)
115 gm cold unsalted Butter (cut in cubes)
125 gms Caster sugar
55 gms Dark brown sugar
100 gms Self-raising flour
150 gms All-purpose flour
1/16 tsp Salt
1/8 tsp Baking Soda
1 Large Egg (65-70 gms with shell)
Method:
1) Sift together the flours, salt and baking soda in a bowl;
2) Mix both the sugars and add the cubed cold butter to it. Cut the butter in the sugar with a pastry cutter or fork till it resembles small chunks of butter covered with sugar.
3) Add the flour mix to the butter-sugar mix, and keep cutting and mixing till the mixture resembles coarse sand;
4) Lightly beat the egg and pop into the flour mix;
5) Add in the walnuts and chocolate chunks. Mix it and then use your hands to make the dough come together, no need to knead it. It should just bind together. If it's not binding, you can use 1-2 Tbsp cold milk to make it come together and bind;
6) Cover it with a cling wrap and refrigerate it for 15 minutes;
7) Take your dough out of the fridge, and your weighing scale too! Pinch out 55 gms of dough (if you want a standard size cookie, or, 100 gms if you want big bakery style). And using both your hands, squeeze and roll it into a ball;
8) Place the balls 2 inches apart on the lined cookie sheet, cover the tray with cling wrap and then pop it in the freezer for 40-45 minutes;
9) Pre-heat your oven to 190°C (170°C for fan assisted oven);
10) When the pre-heating is finished, take your cookie sheet out of the freezer, remove the cling wrap and pop it in the oven. Bake at 190°C (170°C for fan assisted oven) for 10-12 minutes (for standard size cookie balls). Baking time for big bakery style cookie balls is 15-17 minutes. The cookies will be golden brown on top and edges should be set. If not, then bake it for further 4-5 minutes. Take them out when the edges are set and the middle is soft. Let it stay on the warm cookie sheet for further 5 minutes. Transfer to a cooling rack. When they have cooled down completely, you can store them in an airtight container and keep in a cool place for upto 1 week.
The cookies are soft and thick in the centre and crispy at the edges. Soooo what do you say...Chunky or Chonky??!!! I prefer Chonky😄😋🍪
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