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.
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 flour mixture to the creamed mixture and beat just until incorporated.
Preheat oven to 325 F /165 C/145 C Fan.