Chocolate Chip Cookies, with Chopped Walnuts & Dried Blueberries

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These Chocolate Chip cookies have chopped walnuts and dried blueberries in as well.  I saw a recipe on Joy Of Baking for refrigerator cookies and have slightly varied it, to add some blueberries so that they have that cookie consistency with a nice hit of chocolate the crunch of nuts and the chewy texture of the blueberries.

The list of ingredients isn’t too long and the method is very simple, as usual for cookies and biscuits.  The difference with these, though, is that the batter needs to be refrigerated before cutting and baking.  In fact you can keep the batter in the fridge for several days if you wish, or even freeze it for later use. So there isn’t any need, necessarily, to bake all the cookies at one time.  So it is ideal if you just need a few cookies at a time, you can cut what you want and bake them and keep the remainder for another time.

That being said they do taste so good that it is difficult to see how they would last very long before being baked. They really do taste absolutely wonderful.

With the edges just a little crisp and crunchy and the centres being of the nice chewy consistency of cookies they are a perfect accompaniment to a cup of tea, or coffee.

This recipe should make about 32 cookies, but if you cut them a little thicker than half an inch you will need to bake for a couple of minutes extra, and expect to get fewer than that number.

Chocolate Chip, Walnut & Blueberry Cookies

260g plain flour
1 teaspoon (5g)baking soda
1/4 teaspoon (1g)salt
170g unsalted butter, at room temperature
90g icing sugar
140g  light brown sugar
1 medium egg(in USA this would be a large egg)
1 1/2 teaspoons (6g) pure vanilla extract
200g dark chocolate(you can use milk or white if you prefer) chips
110g finely chopped walnuts

60g chopped dried blueberries


Mix the flour, salt and baking soda together in a blow, to distribute evenly.
In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth. 

Add the sugars and beat until light and fluffy. 
Scrape down the sides of the bowl as needed. 
Add the egg and vanilla extract and beat until well combined.
Add the flour mixture to the creamed mixture and beat just until incorporated. 
Then stir or beat in the chocolate chips, chopped nuts and blueberries.
Divide the dough in half (about 535 grams for each log) and shape each half into a rectangular shape that is about 8 inches (20 cm) long and 2 1/2 inches (7.5 cm) wide. (or into a log if preferred)
Wrap each rectangle in plastic wrap and place in the refrigerator until firm (at least four hours). (Can freeze the unbaked rectangles for up to two months.)
Preheat oven to 325  F /165 C/145 C Fan.
Line a baking sheet with parchment paper. 
Once the batter is firm, with a sharp knife, slice cookies about 1/2 inch (1.25 cm) thick. 
Place the cookies on the baking sheet, spacing about 2 inches (5 cm) apart. 
Bake the cookies for about 14 minutes or until they are golden brown around the edges but still a little soft in the centre.
Unless using a fan oven rotate your baking sheet front to back about halfway through the baking time. 
Remove from oven and place on a cooling rack. Let the cookies cool for a few minutes on the baking sheet before transferring them to a wire rack to finish cooling.

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