(If you don’t know why I call these “Phoebe’s Cookies,” stop reading this and go watch Friends, season 7, episode 3)
There’s no better way of finishing the Christmas Tertulias than with Phoebe’s grandma’s cookies! 🙂 I had wanted to try these ever since I first watched that episode, in 2000 something. When I moved to Uruguay, I finally looked up the recipe and tried it. In fact, I’ve made these cookies so many times that I had to search the blog files to make sure I hadn’t posted them yet! 😀
And the most important thing is: you can still make them for Christmas! Did you forget to buy stocking stuffers? Phoebe’s Cookies to the rescue! Your children need to leave some cookies for Santa? He’ll like these better than any store-bought cookie! 🙂
I wanted to follow the original recipe strictly, for the pictures, but I ended up making a tiny alteration: I swapped ½ cup of walnuts for ½ cup of chocolate chips, because I had chopped more nuts than necessary. 😀
200 g butter, room temperature
3/4 cup white sugar
3/4 cup brown sugar
1 tsp vanilla extract
2 1/4 cups all-purpose flour
1 tsp baking powder
1 tsp salt
2 cups chocolate chips – If you can’t find real chocolate chips (aka not the gross hydrogenated fat, ewww), just chop some normal chocolate bars! I used 1 ½ cups of mini chocolate chips, 50% cocoa.
1 cup of walnuts, chopped (measure, then chop) – as I said before, I used 1 ½ cup.
In a stand mixer with the paddle attachment, mix the butter and sugar for approximately 3 minutes, until it’s creamy. Add the vanilla and eggs, one at a time, mixing a little more.
In a bowl, use a whisk to combine the flour, baking powder and salt. Add this mixture to the stand mixer in thirds. The original recipe said to continue using the stand mixer to incorporate the flour mix, but I prefer to do this step using a silicon spatula, to make sure I don’t overwork the dough. It takes a little muscle strength, but I think it’s worth it! 😀
When you can’t see flecks of flour in your dough anymore, it’s time to add the chocolate chips and the nuts. Use a silicon spatula to mix it well.
As I still don’t have a cookie scoop, I had to shape them by hand. My suggestion: sit in front of the TV/computer, put on an episode of your favorite show, and shape! It will take a while. 😀 The original recipe calls for 1 Tbsp of dough per cookie, but I thought they turned out too big, so I only used ½ Tbsp per cookie.
Place the cookies on a baking sheet, lined with parchment paper, leaving approximately 2 cm of room between them. Bake in a pre-heated oven for approximately 15 minutes. Remove the cookies from the sheet and let them cool on a rack. When they are COMPLETELY cooled (it may take a while if you’re in the Southern Hemisphere!), place them in a nice box or jar and they’re ready to be gifted! 🙂
Tip: If you’re using the same baking sheet to bake multiple batches, cool it before adding the second batch, so that the cookies won’t spread too much in the oven. I usually remove the baked cookies (and the parchment paper, obviously) and place the sheet under running tap water for a few seconds, until it’s cool enough for me to touch it with my bare hands. Then, I dry it with a cloth and it’s ready for the second batch!
Freezer: If you don’t want to bake the entire batch on the same day, flash freeze the dough balls on a tray. When they are completely frozen, transfer them to a ziploc bag – they’ll last up to three months in the freezer. To bake, place the frozen balls on the prepared baking sheet and bake for a few extra minutes! It’s that easy! 🙂