"I love cookies warm!" exclaimed Herr
Scherrer as he excitedly grabs a cookie from the cooling rack. He never
fails to remind me of that when I make cookies at home and I agree with
him wholeheartedly. Cookies are best when they've cooled slightly but
not completely. I wish we could just pop the cookies into a microwave
and get the same effect but its just never the same after its completely
cooled.
I was reminded of this again a couple of
weekends ago when I made these dark chocolate walnut cookies. The
original recipe called for white chocolates with macadamia but I had
none of those available at home. We were stuck at home for a couple of
hours while waiting for the cable company to upgrade our broadband speed
- just enough time, though unexpected, for a quick batch of cookies. We also have super fast internet speed now reaching several hundred mbps . Thrilling!
Recipe adapted from Australian Women's Weekly's "Biscuits & Slices", makes about 30 cookies.
125g butter, chopped
1 teaspoon vanilla essence
1 teaspoon grated orange rind
200g firmly packed brown sugar
1 egg
225g plain flour
190g dark chocolate bits
50g finely chopped walnuts
Beat butter, essence, rind, sugar and egg in small bowl with electric mixer until smooth. Stir in flour and chocolate bits. Drop level tablespoons of mixture about 5cm apart onto greased oven trays, top with nuts. Baked cookies in 180 C preheated oven about 15 minutes or until firm. Cool on wire racks.
