Chocolate Chip Cookies

For this week's weekly recipe, Noel Enright is sharing something fun for all the family. Grab a tea, coffee, hot chocolate, or a glass of milk to enjoy with these scrumptious Chocolate Chip Cookies.

Chocolate Chip Cookies 

115g Butter

115g Caster Sugar 

85g Brown Sugar

2 Eggs (lightly beaten)

310g Plain Flour

2 level teaspoons of Baking Powder 

120g Dark Chocolate Chips

50 Walnuts (crushed)


  • Beat butter, brown sugar and caster sugar together to a soft consistency. Gradually add the egg. 
  • Mix the baking powder with the flour and add to the egg mix. Fold in the chocolate and walnuts. 
  • Split the mix in two and roll into cylindrical shapes wrapped in clingfilm. 
  • Place in fridge until hard.
  • Slice portions off and place on a flat tray lined with greaseproof or baking paper. Allow space between portions to allow the pieces to spread.  
  • Bake at 180c/Gas Mark 4 for 15 minutes or until the biscuits start to go a golden colour.

Chef's tip: The cookie dough holds for up to 5 days in your fridge but it can also be frozen and kept for longer.

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