Chocolate-Chips & Nuts Cookie

Recently I'm so fancy about cookie, something like Famous Amos, the strong flavor and the crunchiness.
Oh! It is just so gorgeous!
I want to make something similar with FA.
So I came out my own version of the FA chocolate-chips and nuts cookie.
The taste is really good, and I can't stop myself to eat it.
I'm kind of proud of myself can bake such a great cookie. =D

Here is the recipe, and lets start bake it......

Ingredients:
230g All-Purpose Flour
2 tbsp Good Quality Cocoa Powder
1 tsp Cinnamon Powder
1/2 tsp Baking Soda
3/4 tsp Baking Powder
1 Large Egg
1/2 tbsp Vanilla Extract
Pinch of Salt
145g Salted Butter, cubed
130g Dark Brown Sugar
100g Castor Sugar
1 cup Bittersweet Chocolate Chips
1/2 cup Nuts (Walnuts/Hazelnuts/Almond/Chestnuts), chopped

Method:
1. Preheat oven to 350°f / 180°c, and line a baking sheet with a parchment paper.

2.In a medium bowl, mix up flour, cocoa powder, cinnamon powder, baking soda, and baking powder, shift together. Set aside.

3. Place egg, vanilla and salt in another bowl, beat until the egg are uniform color and can't see any more whites in the mixture. Set aside.

4. Place the cubed butter and sugars in a mixing bowl, mix them on medium speed until fluffy and light, about 3 to 4 minutes.

 

 5. Add egg mixture and beat to incorporate.

6. Add half of the dry ingredients to the batter and mix on low speed to incorporate, and then add the rest of the flour mixture until well combined. (I'm using dough hook, but I think the balloon whisk will work better)

7.Add the chocolate chips and chopped nuts, stir it to distribute evenly throughout the dough.

8. Spoon a small ball of the dough on the prepared baking sheet, keep some gap between each of it.

9. Bake for 18 to 20 minutes or until the edge of the cookie are dry but the cookie is still soft. Do not over bake. Leave on the sheets for about 10 minutes before moving them to a wire rack to cool.

 *Tips*
You can store the dough in the fridge for at least 36 hours, or up to 3 or 4 days. The longer you store, the more time for the flour to hydrate and the cookies to develop a richer deeper caramel taste.