I copied this recipe years ago out of a magazine and then lost the piece of paper for a bit, but I am glad to have found it again tucked into another cookbook. So I am quickly writing it up before this recipe disappears again.
Chocolate chip and walnut cookies
Makes 45 biscuits
200g butter softened
1 cup brown sugar
2 teaspoons vanilla
2 1/2 cups of plain flour or can use half plain half wholemeal
1/2 teaspoon baking soda
1/2 cup chocolate chips or soaked sultanas
1/2 cup chopped walnuts
Place the softened butter and sugar in a food processor with brown sugar. Process until light and fluffy, add the eggs and vanilla and process again.
Sift the flour, salt and baking soda together, place into the food processor along with the chocolate chips and walnuts. Process in short bursts to combine.
Remove the dough from the food processor and form a ball. Divide the ball into 3 equal portions then roll each portion into a a cylinder about 3 cm wide and 12 - 15 cm long. Wrap the cylinder in plastic wrap and place in the fridge from 3-4 hours. At this point the dough can be frozen for later use.
Preheat oven to 180 degrees Celsius. Unwrap the dough and slice 5mm slices and arrange these 3cm apart on a lined baking tray. Bake 8 -10 minutes or until lightly browned. Remove from oven and leave to cool on tray for 5 minutes before transferring to a rack. Store in an air tight container, if not all eaten in one hit!.
Note: If using sultanas, soak sultanas in hot orange juice, leave for 20 minutes then use in recipe.
A standby of different flavoured cookie dough's in the freezer is welcomed when under chartering pressure. I have triple chocolate, sultana and orange, pecan and chocolate plus chocolate chip.