Ingredients:
3 cups all purpose flour (maida),
1 3/4 cups unsalted butter, firm but not cold,
1 cup granulated white sugar,
1/2 cup brown sugar,
2 eggs,
2 cups semisweet chocolate cookies,
1/2 cup walnuts or broken cashewnuts,(optional)
2 tsp vanilla extract or essence,
1 tsp baking soda,
1/2 tsp salt.
Method:
Preheat the oven to 160-170C. Use an electric mixer or hand mixer to cream the butter. Add white and brown sugar to the butter and beat again till the mixture is soft and fluffy. In another bowl beat the eggs for 5-7 minutes and add vanilla extract to it. Now mix the beaten eggs to the cream butter and beat again till the mixture is even. Sift flour, baking soda and salt. Now blend in this flour mixture to the egg and butter mixture and stir well so that no lumps are formed. Slowly add the chocolate chips and nuts and lightly mix the mixture. Scoop out a spoonful of mixture for each cookie and drop into the greased cookie moulds or on a baking sheet leaving a distance of around 3 inches between each cookie to give them a space to expand while baking. Use you hand to flatten and shape the cookies. Bake one cookie sheet at a time for around 15 minutes or till the cookies turn light brown. Remove when done and transfer to plate and let them cool at room temperature. You can store these cookies in and airtight container for 2-3 days.