It doesn’t happen often, but when it does, it happens goooood. Real cookies, folks. Real cookies. Not paleo cookies, not almond flour or coconut flour cookies. Cookies made with in-your-face all-purpose flour, sugary chips and buttery walnuts. Revolutionary? No. Delicious? Yes. And due to the fact that my little recipe portfolio isn’t exactly diversified in the baking department, it’s certainly worth gabbing about.
Cookie dough is by far the most exciting part about baking cookies, as you well know. It is important to try the dough during various phases of the compilation process. Starting with the creamed butter and sugar. Ohhhh yeah. Gotta take a dough taste pre-chocolate chip, post chocolate chip, then another taste before the second round of dough is put in the oven. I’m not recommending anyone eat raw dough, but I’m also not going to not eat raw dough so there ya have it. Try them, they’re great. AND for once in the history of The Roasted Root, they’re not healthy!
- 1 egg
- ½ cup (1 stick) butter, softened
- 1 teaspoon vanilla extract
- ½ cup cane sugar
- ½ cup brown sugar
- 1 teaspoon salt
- 1 – ¼ cup all-purpose flour
- ½ teaspoon baking soda
- 1 cup walnuts, chopped
- ½ bag Ghirardelli white chocolate chips
Preheat to 375. In a mixing bowl (or a mixer), combine the egg, butter, vanilla extract, and sugars. Mix until creamy. Add the flour, baking soda, salt and mix until combined. Finally, add the white chocolate chips and chopped walnut and fold into the dough. Roll small spoonfuls of the cookie dough into balls and place a few inches apart on a lightly oiled cookie sheet. Bake for 11 minutes or until the cookies are just beginning to turn golden brown.