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Categories:
unsalted butter sugar brown sugar egg vanilla flour baking soda salt bittersweet chocolate chips walnuts
Viewed: 48 - Published at: 3 years agoIngredients
- 1/2 cup (115 g) unsalted butter, at room temperature
- 1/4 cup (50 g) granulated sugar
- 1/3 cup (70 g) packed light brown sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 cup (140 g) flour
- Slightly rounded 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup (120 g) semisweet or bittersweet chocolate chips
- 1/2 cup (50 g) walnuts or pecans, toasted (see page 13) and chopped
Method
- Beat the butter with the granulated and brown sugar in the bowl of an electric stand mixer, or by hand, until smooth.
- Beat in the egg and vanilla.
- In a separate bowl, whisk together the flour, baking soda, and salt, making sure there are no lumps of baking soda.
- Stir the dry ingredients into the creamed butter mixture, then mix in the chocolate chips and nuts.
- Wrap the dough in plastic wrap, flatten it into a disk, and chill for at least 1 hour.
- Preheat the oven to 350F (175C).
- Line several baking sheets with parchment paper or silicone baking mats.
- Form the dough into sixteen 1 1/2-inch (4-cm) rounds.
- Flatten the rounds of dough into 3-inch (8-cm) disks, spaced evenly apart on the baking sheets.
- You should get 6 on a normal 11 by 17-inch (28 by 43-cm) baking sheet.
- Since they dont spread much, you can leave 1 inch (3 cm) of space between them.
- Bake the cookies for 15 minutes, rotating the baking sheets midway during baking, then remove from the oven.
- Once cool, sandwich ice cream between 2 cookies, then wrap each ice cream sandwich in plastic wrap and store in the freezer.
