Page 43 - Passion4Baking The Magazine

1 CUP (225 g) UNSALTED BUTTER
1 CUP (200 g) GRANULATED
SUGAR
1 CUP + 2 tbsp (225 g) SOFT LIGHT
BROWN SUGAR
1 LARGE EGG
2 EGG YOLKS
1 tsp VANILLA EXTRACT
2 ¾ CUPS (350 g) ALL-PURPOSE
FLOUR
2 tbsp CORN STARCH
1 tsp BAKING POWDER
1 tsp BAKING SODA
10 oz. (300 g) WALNUTS
(OPTIONAL)
14 oz. (400 g) DARK CHOCOLATE
CHIPS, OR 7 oz. (200 g)
CHOCOLATE BUTTONS AND 7 oz.
(200 g) M&MS.
Preheat the oven to 350°F (180°C),
convectional setting.
Put the butter, sugar and light brown
sugar into a mixing bowl and beat until
fluffy, about 3 minutes. Add 1 egg and
mix well before adding the egg yolks,
one at a time. Add the vanilla extract
and beat for another 2 minutes.
Mix together the flour, corn starch,
baking powder and baking soda. Add
the flour mixture to the mixing bowl,
beating until everything is well blended.
Stir in the walnuts if using.
Stir in the chocolate chips, saving
some for after baking. If you want to
use M&Ms for half the batch, transfer
half the dough to another bowl, and
stir M&Ms into one half, and chocolate
chips into the other.
Using an ice cream scoop, arrange
equally sized mounds onto lined baking
trays. Make sure you place them well
spaced apart to allow for spreading
during baking.
Bake on the middle rack for about
10-13 minutes. Remove from the oven
and place the reserved chocolate chips
on top. They will partly melt on top of
the freshly baked cookies.

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