In 1938 the chef for the Tollhouse Inn in Massachusetts, Ruth Graves Wakefield created chocolate chip biscuits, cutting up a Nestle chocolate bar to make the chips. They became so popular Nestle started making chocolate chips and gave her a life supply of chocolate in return for the recipe which they printed on the back of the packet. Biscuit eaters have never looked back. We used to make these in my patisserie Dream Cuisine, twice the size of the recipe but as big as in the picture. Such ginormous biscuits are fine for strapping young people off to play sport but not so great for those of us trying to lose Covid Kilos. So these are smaller but just as good.
Walnuts are in season here in Canberra so it seemed a good time to replace the usual pecans with fresh Australian walnuts. You can make the biscuits bigger if you like (120gms).In Australia you can buy fresh walnuts in winter from Alpinenuts.com, and Woolworths sell them too - just make sure you get Australian ones. Never buy Chinese walnuts, the quality is not good enough, they are often quite rancid and give walnuts a bad name. These biscuits are also good with pecans which is a sweeter nut and of course authentically Amercan. Australian pecans are grown in central Queensland and South Australia
475 gms soft brown sugar (I like my biscuits less sweet so I usually use 425 gms)
½ vanilla pod or tsp vanilla essence
560 plain flour (I use gluten free flour)
1 ½ teaspoons baking powder
200 gms bittersweet good quality cooking chocolate
200 gms pecans or walnuts
I usually make these biscuits in a stand mixer but you can make them by hand too. These biscuits freeze really well.
· Preheat oven to 180 C.
· Place butter and sugar in bowl and beat until light and creamy
· Add vanilla and egg
· Stir in sifted flour, baking powder and salt
· Fold through choc chips and nuts by hand
· Roll into 60 gm balls then flatten on tray
· Refrigerate, cover in gladwrap, leave for an hour
· Cook for 15-20 min
· Turn out onto wire rack to cool