Chocolate Chip Cookies

If cookies were currency my family would be millionaires.

Okay, so this amazing cookie recipe didn’t make us our fortune but it certainly “bought” us some childhood friends! I wish my family could take credit for these cookies but the recipe was in fact given to us by a friend’s mother. However, we churned out so many of these delectable morsels we became synonymous with being “those kids with the cookies”. My mother would send us off on school outings with a massive round white Tupperware filled with these delicious nibbles and invariably we would come home with just a few crumbs and a couple of new friends.

These cookies are not your typical chewy, gooey kind that are so popular today – they have a much shorter texture with a sugary finish that almost dissolves on your tongue. In fact, they are very reminiscent of “Famous Amos Cookies” from the 80s/90s – in both taste and aroma! Of course, these cookies are absolutely prefect for dunking in just about anything! Personally though, I can only manage to scoff a couple at a time as they pack quite a sugar-punch.

The following recipe makes quite a few cookies but I wouldn’t recommend halving the quantities as you don’t want to mess with the Cookie Chemistry. At any rate, if you can’t trust yourself to have so many cookies in the house then give them away to your neighbours – you never know, the cookies may just “buy” you some new friends!

For more Sweet Treats from The Muddled Pantry, please click here


  • 225g butter, soft
  • 170g sifted icing sugar or brown sugar (I think 85g of each works well too)
  • 200g self-raising flour
  • 60g plain flour
  • 110g corn flour
  • 1/2 tsp. bicarbonate of soda
  • 1/2 tsp. salt
  • 140g chopped milk chocolate
  • 140g chopped walnuts
  • 1 egg white, lightly beaten


  1. Preheat oven to 170 Celsius or Gas Mark 3
  2. In a mixer, cream together the soft butter and the sugar until light and fluffy.
  3. Sift all the dry ingredients together and add gradually to the creamed butter and sugar.
  4. Add the chopped chocolate and nuts to the dough, along with the lightly beaten egg white.
  5. Using your hands, roll dough into small individual balls and place on a baking tray. Make sure you space them far enough apart to accommodate any cookie-spread.
  6. Using a fork, press down on each ball to form a “cookie” shape
  7. Bake in the oven till lightly brown, about 12 mins. Keep a watchful eye on them as they can over-cook in a blink of an eye!

For more Sweet Treats from The Muddled Pantry, please click here


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s