It's November and you know you want to eat cookies. Why? Because no matter where you go now, every department stores, super markets and even the free newspaper that being delivered in front of your door (whether you want it or not) will be reminding you that Christmas is just around the corner. Tempting images of food and cookies are everywhere! Eat them, hang them up, decorate them around the house, give them away, cookies of all purposes!!!
Well, time to get your apron on ladies :-) These chocolate chips are not exactly of Swiss tradition as far as Christmas baking go, but they are our favorite so they became part of our tradition over the years. Unlike those more "tradition" ones that required plenty of "rolling and resting" time, these cookies are foolproof and absolutely addictive. Don't forget to get your kids involve with all the fun at making these!
Chocolate Chip Cookies: (make about 4 dozen)
250 g unsalted butter, room temperature
3/4 cup (150 g) white sugar
3/4 cup (160 g) brown sugar
2 large eggs
1 1/2 tsp. vanilla extract
2 1/4 cups (295 g) flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup (270 g) chocolate chips
1 cup (100 g) walnuts or pecans, coarsely chopped
Method:
1. Preheat oven to 180°C with rack in center of oven. Line baking trays with parchment paper.
2. In the bowl of your electric mixer or a hand mixer, beat the butter until smooth and creamy. Add the white and the brown sugar and beat until fluffy (about 2 minutes). Beat in the eggs, one at a time. Add the vanilla and beat until incorporated. Scrape down the sides of the bowl as needed.
3. In a separate bowl, combine flour, baking soda and salt. Add the dry ingredients to the egg mixture and beat until well combined, stir in the chocolate chips and nuts. The dough is now ready for the baking though I personally like to firm it up a bit by keeping it covered and refrigerate for about 30 minutes.
4. With an ice cream scoop or a spoon, form the dough into small balls or drops (about 35 g each) onto the prepared baking sheets. Bake about 10-14 minutes, or until golden brown around the edges. Leave to cool completely on wire rack.
Tip: You can freeze the dough. Just form them into small balls, place on a parchment lined baking sheet. Freeze and then place the balls of dough in a plastic bag, seal and freeze. When baking, just increase the baking time to a few minutes longer.
Well, time to get your apron on ladies :-) These chocolate chips are not exactly of Swiss tradition as far as Christmas baking go, but they are our favorite so they became part of our tradition over the years. Unlike those more "tradition" ones that required plenty of "rolling and resting" time, these cookies are foolproof and absolutely addictive. Don't forget to get your kids involve with all the fun at making these!
Chocolate Chip Cookies: (make about 4 dozen)
250 g unsalted butter, room temperature
3/4 cup (150 g) white sugar
3/4 cup (160 g) brown sugar
2 large eggs
1 1/2 tsp. vanilla extract
2 1/4 cups (295 g) flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup (270 g) chocolate chips
1 cup (100 g) walnuts or pecans, coarsely chopped
Method:
1. Preheat oven to 180°C with rack in center of oven. Line baking trays with parchment paper.
2. In the bowl of your electric mixer or a hand mixer, beat the butter until smooth and creamy. Add the white and the brown sugar and beat until fluffy (about 2 minutes). Beat in the eggs, one at a time. Add the vanilla and beat until incorporated. Scrape down the sides of the bowl as needed.
3. In a separate bowl, combine flour, baking soda and salt. Add the dry ingredients to the egg mixture and beat until well combined, stir in the chocolate chips and nuts. The dough is now ready for the baking though I personally like to firm it up a bit by keeping it covered and refrigerate for about 30 minutes.
4. With an ice cream scoop or a spoon, form the dough into small balls or drops (about 35 g each) onto the prepared baking sheets. Bake about 10-14 minutes, or until golden brown around the edges. Leave to cool completely on wire rack.
Tip: You can freeze the dough. Just form them into small balls, place on a parchment lined baking sheet. Freeze and then place the balls of dough in a plastic bag, seal and freeze. When baking, just increase the baking time to a few minutes longer.
