Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup chopped walnuts
- 1 cup semisweet chocolate chips
Special equipment needed:
- Mixing bowls
- Electric mixer
- Baking sheets
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in the egg and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the chopped walnuts and chocolate chips.
7. Using a cookie scoop or spoon, drop the dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes or until the edges are lightly golden brown.
9. Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes per batch
Temperature:
350°F (175°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Calories per serving: 220
Total fat: 12g
Saturated fat: 5g
Cholesterol: 20mg
Sodium: 110mg
Total carbohydrates: 27g
Dietary fiber: 1g
Total sugars: 17g
Protein: 3g
Substitutions for ingredients:
- Chopped pecans or almonds can be substituted for the walnuts.
- Milk chocolate or dark chocolate chips can be substituted for the semisweet chocolate chips.
Variations:
- Add 1 tsp of cinnamon to the dry ingredients for a spiced version.
- Substitute the walnuts and chocolate chips for dried cranberries and white chocolate chips for a festive twist.
Tips and tricks:
- Make sure the butter is softened to room temperature before creaming it with the sugars.
- Do not overmix the dough once the dry ingredients are added to prevent tough cookies.
- For even-sized cookies, use a cookie scoop to portion out the dough.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
Place the cookies in a preheated 350°F (175°C) oven for 5 minutes or until warmed through.
Presentation ideas:
Arrange the cookies on a platter and dust with powdered sugar for a simple presentation.
Garnishes:
Sprinkle chopped walnuts or chocolate chips on top of the cookies before baking for added texture and flavor.
Pairings:
Serve the cookies with a glass of cold milk or a hot cup of coffee.
Suggested side dishes:
These cookies can be enjoyed as a standalone treat or paired with fresh fruit for a balanced snack.
Troubleshooting advice:
- If the cookies are spreading too much during baking, chill the dough in the refrigerator for 30 minutes before baking.
- If the cookies are too dry, add 1-2 tbsp of milk to the dough.
Food safety advice:
Make sure to wash your hands and all equipment thoroughly before and after handling food to prevent the spread of bacteria.
Food history:
Powdowdie is a traditional New England dish that is typically made with meat and vegetables. These cookies are inspired by the name and feature walnuts and chocolate chips for a sweet twist on the classic dish.
Flavor profiles:
These cookies are sweet and nutty with a hint of chocolate.
Serving suggestions:
Serve these cookies as a dessert or snack for any occasion.
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