Chocolate chip cookies

Ingredients:
Cold butter - 1cup or 226 gms ( cubed),
White granulated sugar ( powdered)- 1/2 cup or 100gms,
Light brown sugar ( powdered) - 3/4 cup or 160 gms,
Egg- 2,
Vanilla essence- 1 1/2 tsp,
All purpose flour- 2 and 1/4 cup or 295 gms,
Baking soda- 1tsp,
Semi sweet chocolate chip- 1 1/2 cup or 250 gms,
Walnuts- 1/2 cup or 50 gms, roasted and coarsely chopped.

Method:
Roast the walnuts in the oven ( 180 C) for 5 to 8 minutes or till they are evenly roasted.

Transfer to a plate and leave them to cool.
Chop them coarsely and keep them aside.
Sieve the flour with baking soda in a bowl and keep them aside.
Pre- heat oven to 375 F or 190 C.
In a bowl beat the butter until soft and smooth.
Since the butter is cold, initially it will stick to the blade while running the mixer.

Remove the butter with a spoon or plastic spatula.

Scrape down the sides.
When the butter is smooth add both the sugars-( white and brown -since the sugar crystals are big ,I have powdered both the sugar ).

Beat the butter and sugar mixer for 2 minutes.

Scrape down the sides.

Beat in the eggs one at a time ,making sure to beat well after each addition.

Add the vanilla essence and beat until incorporated.

Add the flour mixer to the egg mixture and beat till well incorporated adding the

 nuts and chocolate chips .( add the nuts and chips about halfway through mixing)

Remove the blade and mix the dough with spatula.
Gather the dough and transfer to a bowl.

Cover  the bowl and keep in the fridge for 30 minutes for the dough to firm up.
Line baking tray with butter paper.

Take a ice cream scooper  or 2 tbsp of the dough and spoon them on the baking tray keeping 2 inches distance apart.( size of the cookie depends upon the dough you scoop on the tray)

Transfer the tray to the oven to bake for 12 to 15 minutes or until golden brown around the edges.

Cool them completely in the tray. Then remove them on the wire rack.

As the first tray goes for baking you can keep the dough or tray with unbaked cookies in the fridge and bake them  after the first tray comes out from the oven.
As the cookies cool they become more firm in texture.
Store in air tight container.
Makes 2 dozen
After tasting these cookies,makes me understand why the children have it with milk!
They are sweet and delicious!