EARL Canteen at home

News| 16th September 2021
EARL Canteen at home
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Make Earl Canteen’s perfect choc-chip cookie

EARL Canteen Callebaut chocolate, walnut & sea salt cookies

Recipe makes about  35 cookies


250g softened butter
400g castor sugar
60g brown sugar
4 eggs, beaten
500g baker's flour
Sea salt flakes, 15g
40g baking powder
12g vanilla essence
400g Callebaut chocolate chips (55 per cent cacao)
250g walnuts, roughly chopped
Sea salt flakes to garnish


1. In a large bowl beat the softened butter and sugars until creamy.

2. Add beaten eggs and mix well. The mixture may look curdled – if so, keep beating until it's smooth and all the ingredients have been incorporated. You can use an electric mixer for these two steps or just mix well with a wooden spoon.

3. If using an electric mixer, switch to a spoon to incorporate the flour, baking powder, salt and vanilla. Mix well, until you have a heavy, sticky batter.

4. Stir in the choc chips and walnuts. Store in a tub in the refrigerator until chilled or make into logs for freezing (see below). If storing in the refrigerator, use within seven days.

Making logs:

5. Lay out a length of baking paper and spread half the mix on top of the paper.

6. Form into a log about  8cm in diameter, leaving space at the end of the paper for wrapping. Tightly wrap in the baking paper then wrap again in cling wrap, making the sure the log is firmly sealed. Repeat with remaining half of mixture and freeze until required.

Shaping and baking:

Cookies are best baked from cold or frozen dough.

If using dough chilled in fridge:

Spoon 55g-60g weight on to lined baking trays. Wearing gloves, form the cookies into round flat shapes about  2cm thick and 8cm round.

Push the dough off the top of a few choc chips so you can see them easily.

Allow space for spreading – they will be about  10cm in diameter once baked. Garnish dough with a small pinch of sea salt.

Bake in a fan-forced oven at 160C for 12 minutes until just golden but still pale and chewy. Cool on the tray before removing.

If using frozen logs of dough:

Slice off 2cm thicknesses from the frozen log, garnish with a pinch of sea salt and bake as above. Cookies made from   frozen dough will give you a better  shape.

Recipes variations

Try chopped hazelnuts instead of walnuts or leave out nuts all together.

Vary the type of chocolate from dark to bitter or milk.

Add cocoa to the flour for a double hit of chocolate.

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