Nutty, chocolaty, sweet but with sparkles of saltiness.
Layers of texture with balanced flavors. A grow-up version of chocolate chip cookies. Perfect with coffee, tea, and some gossips in the office.
Super easy, no fuss and amazing results. The ingredients can be easily found in most places. No special equipments required. Just some patience to let it sit overnight in the fridge. I swear it tastes 100x better this way. Make these for your work besties 😉
Just humble cookies with depth 🍪
Half sized and with only half amout of sugar than the main stream american chocolate chip cookeis, this recipe is perfect for sharing as it doesn’t intimidate others for its portion size or punches of sugary taste. NOT NYC style or crazy influencer-ish gigantic sugary punch.
Oh man it took me almost a year trying all the chocolate chip cookie recipe online. They are always gigantic and crazy sweet. Sharing those cookies with my asian and european friends is impossible. So here you go, the one and only not too sweet chocolate chip cookie recipe you will ever need.
Highlights
- Soft cookies with crispy edge in 3 bites
- Easy to make
- Not too sweet
- Perfect for sharing
Soft and Crispy Choco Walnut Cookie
Ingredients
- 110 g Butter
To butter mixture
- 30 g Dark Brown Sugar sifted
- 90 g Regular Sugar
- 1 pc Egg
- 1 tsp Vanilla Extract
Dry Ingredients
- 160 g Cake Flour or Weizenmehl 405 in Germany
- 1/2 tsp Sea Salt or 1/4 tsp of table salt
- 1/2 tsp Baking Soda
Mix-In
- 70 g Semi-Sweet Chocolate or chocolate chips
- 40 g Walnuts
Optional but highly recommended garnish
- Flaky Sea Salt or Fleur de Sel for decoration
Instructions
- Roast 40 g Walnuts in the oven (170°C for 7-10 mins) until fragrant.
- Brown 110 g Butter (click for tutorial) and let it cool down in the fridge for 10 -20 mins while preparing for other ingredients.
- Combine 160 g Cake Flour, 1/2 tsp Sea Salt, and 1/2 tsp Baking Soda in another bowl.
- Chop up 70 g Semi-Sweet Chocolate and roasted walnuts to the size of a large peanut or however chunky you like.
- Add both types of sugar (30 g Dark Brown Sugar and 90 g Regular Sugar) to the chilled butter and whisk until well-combined. Sift the brown sugar first if it’s chunky. Alternatively, you can use equal parts of light brown sugar and regular sugar.
- Mix in 1 pc Egg and 1 tsp Vanilla Extract.
- Gradually add in the dry ingredients mixture and mix until just combined.
- Fold in the chocolate and walnuts.
- Divide the dough into 14-15 dough balls and chill in the fridge overnight. Or chill first then portion the next day if you don’t have enough fridge space. You can also freeze the dough if they won't be baked in the next few days.
The next day
- Preheat the oven to 180 degrees Celcius and lay the dough balls on a lined baking tray. Make sure to have enough space between the cookies so they don't touch each other when they melt.
- Bake for 10 -12 mins or until the bottom looks dark brown and the cookies have mostly set/can be gently picked up after 20 secs.
- Sprinkle some Flaky Sea Salt or Fleur de Sel.
- Let the cookies cool down for 5 mins and enjoy!