Hungarian Chocolate Chip Cookies

Ingredients

This recipe is adapted from the classic chocolate chip cookie recipe, but with a Hungarian twist. We've added ground walnuts and cinnamon to the dough, which are common ingredients in Hungarian baking. We've also used a mix of white and brown sugar to give the cookies a deeper flavor. We alse have the original recipe for Chocolate Chip Cookie, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 tsp baking soda 1/2 tsp baking soda
• 1/2 tsp salt 1/2 tsp salt
• 1/2 tsp ground cinnamon 1/2 tsp ground cinnamon
• 1 cup (227g) unsalted butter, at room temperature 1 cup (227g) unsalted butter, at room temperature
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) light brown sugar 1/2 cup (100g) light brown sugar
• 2 large eggs 2 large eggs
• 1 tsp vanilla extract 1 tsp vanilla extract
• 1 cup (100g) ground walnuts 1 cup (100g) ground walnuts
• 2 cups (340g) semisweet chocolate chips 2 cups (340g) semisweet chocolate chips

Nutrition

• Calories: 220 kcal / 920 KJ
• Fat: 12g (7g saturated)
• Carbohydrates: 26g (16g sugars)
• Protein: 3g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
3. 3.
   In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
4. 4.
   Add the eggs one at a time, beating well after each addition.
5. 5.
   Stir in the vanilla extract.
6. 6.
   Gradually add the flour mixture to the butter mixture, mixing until just combined.
7. 7.
   Stir in the ground walnuts and chocolate chips.
8. 8.
   Drop the dough by rounded tablespoons onto a baking sheet lined with parchment paper.
9. 9.
   Bake for 12-15 minutes, or until the edges are golden brown.
10. 10.
    Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Treat your ingredients with care...

• Ground walnuts — Make sure to grind the walnuts finely so that they mix well into the dough.
• Semisweet chocolate chips — Use high-quality chocolate chips for the best flavor.

Tips & Tricks

• For a chewier cookie, slightly underbake them.
• If you don't have ground walnuts, you can substitute with ground almonds or hazelnuts.
• For a spicier cookie, add a pinch of ground cloves or nutmeg to the dough.
• You can freeze the dough for up to 3 months and bake them as needed.
• Serve warm with a glass of cold milk.

Serving advice

Serve warm or at room temperature with a glass of cold milk.

Presentation advice

Arrange the cookies on a platter and sprinkle with powdered sugar for a festive touch.