Tucked within the pages of our Pears Heirloom Recipe Journal images is this much-loved cookie recipe – and we thought it was too good not to share!

Golden on the outside and soft in the centre, these chocolate chip and walnut cookies are everything a good cookie should be. Studded with rich chocolate and crunchy walnuts, they strike the perfect balance of sweetness and texture. Whether enjoyed warm from the oven or shared with friends over a cup of tea, they’re a timeless treat that’s sure to become a favourite in your own kitchen.

Ingredients

• 1 cup cold butter, unsalted (cubed)
• 1 cup brown sugar
• ½ cup sugar
• 2 eggs
• 1⅓ cups cake flour (can use pl. flour)
• 1⅔ cups plain flour
• 1 tsp cornflour
• ¾ tsp baking soda
• ¾ tsp salt
• 2 cups milk chocolate chips
• 2 cups crushed walnuts
  
  

Pictured: Pears Heirloom Recipe Book Journal & Pears 100% Linen Tea Towel

Method

1. Preheat oven to 200°C.
2. In a large mixing bowl, cream together cold cubed butter, brown sugar and sugar for 4 mins or until light and creamy.
3. Add eggs, one at a time, mixing well after each addition.
4. Stir in flour, cornflour, salt and baking soda. Mix until just combined – avoid overmixing.
5. Fold in choc chips and walnuts. Separate dough into large balls and place on a tray lined with baking paper.
6. Bake for 9–12 mins or until golden.
7. Let the cookies rest for 10 mins to set before serving.
8. Enjoy!

Note

For large cookies, fit 4 on a tray.

Explore our full Heirloom Recipe Book Journal collection here.