Chocolate Chip Cookies

Ingredients for 1 servings:

• 290 g flour
• 1 tsp baking powder
• 1 tsp salt
• 250 g butter, soft
• 160 g sugar
• 135 g cane sugar (brown cane sugar)
• 1 tsp vanilla extract
• 3 m.-sized eggs
• 340 g chocolate (dark), not too finely chopped
• 130 g nuts (e.g. walnuts), chopped

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

the famous Tollhouse Cookies

Preheat the oven to 190°C. Mix together the flour, baking powder, and salt. Mix the butter with the two sugars and the vanilla extract. Beat in the eggs, one at a time. Then gradually add the flour mixture. Finally, add the chopped nuts and chopped chocolate and mix. For palm-sized cookies (like those in some well-known coffeehouse chains), place tablespoon-sized mounds of dough on a baking sheet lined with parchment paper, leaving at least 5 cm between each. For smaller cookies, form into roughly teaspoon-sized mounds of dough, keeping the spacing the same. Place the cookies in the hot oven and bake for about 9-11 minutes. Then let them cool briefly on the baking sheet, as the cookies will be very soft when they come out of the oven. Eat immediately or let them cool completely on a wire rack and store in cookie tins. Tip: If you don’t have vanilla extract, regular vanilla sugar will work, but you should add the vanilla pulp from half a scraped vanilla pod to achieve the “real” vanilla flavor.