Prepare the Dough:
Begin by preheating your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, cream the unsalted butter and sugar together until light and fluffy. This step is crucial for achieving a soft, tender cookie.
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Add the salt, egg, and vanilla extract, mixing well until fully incorporated.
Add Dry Ingredients:
Sift the flour and baking powder together to remove any lumps and ensure an even distribution of the leavening agent.
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Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. Be careful not to overmix, as this can make the cookies tough.
Incorporate the Chocolate and Nuts:
Fold in the 100g of chocolate and the chopped nuts. Reserve the additional 20g of chocolate for topping the cookies before baking.
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Mix just enough to evenly distribute the chocolate and nuts throughout the dough.
Shape the Cookies:
Using a spoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
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Gently press a few pieces of the reserved chocolate onto the top of each cookie for an extra chocolatey finish.
Bake:
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are still soft.
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Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
FAQs:
1. How do I ensure my cookies stay soft?
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The key to soft cookies is not overbaking them. Remove them from the oven when the edges are just set, and the centers still look slightly undercooked. They will continue to firm up as they cool.
2. Can I substitute the butter with margarine or oil?
For the best flavor and texture, it’s recommended to use butter. However, you can substitute with margarine if needed, but the texture may be slightly different.
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3. Can I freeze the cookie dough?
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Yes! This dough freezes well. Scoop the dough onto a baking sheet and freeze until solid. Then, transfer the dough balls to a freezer bag and store for up to 3 months. Bake from frozen, adding a couple of extra minutes to the baking time.
4. Can I use different types of chocolate?
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Absolutely! Feel free to use dark chocolate, milk chocolate, or even white chocolate, depending on your preference.
5. What if I don’t have baking powder?
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If you don’t have baking powder, you can substitute with 1/2 teaspoon of baking soda. The texture may be slightly different, but the cookies will still turn out delicious.
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Nutrition Facts (per cookie):
Calories: 150 kcal
Total Fat: 9g
Saturated Fat: 4g
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Cholesterol: 20mg
Sodium: 80mg
Total Carbohydrates: 16g
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