BEST Chocolate Chip Walnut Cookies
User Reviews
5
BEST Chocolate Chip Walnut Cookies
Description
The BEST Chocolate Chip Walnut Cookies recipe uses bread flour rather than all-purpose flour to achieve a chewier texture. The leavening agents baking powder and baking soda create a soft rise while maintaining structure. Using cold butter cubed or unsalted butter beaten briefly retains the right balance of fat to sugar for tenderness without greasiness. Light brown sugar adds moisture and depth, with granulated sugar giving some crispness.
The addition of large chunks of quality semisweet chocolate and toasted walnuts folded gently into the dough provides bursts of flavor and varied texture. Freezing the cookie mounds for an hour before baking limits spreading and helps the cookies keep a thick, satisfying shape with a tender crumb.
These cookies can be stored at room temperature for a few days or frozen dough can be baked later. Their balance of soft chew, nut crunch, and rich chocolate chunks makes them suitable as snacks or dessert.
Ingredients
- 3 ¼ cups bread flour it will make these cookies light and chewy
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt or 1 teaspoon of sea salt
- 2 ticks butter cold and cut into cubes (OR 1 cup unsalted butter, unsalted
- 1 cup light brown sugar packed
- 1 cup granulated sugar
- 2 egg chilled
- 2 teaspoons vanilla extract
- 2 cups semisweet chocolate or chocolate chips (Use good-quality chocolate such as Valhrona). If you prefer you can use milk or dark chocolate instead!, chopped
- 1 cup walnuts toasted and coarsely chopped
Instructions
- In a large bowl, whisk the flour, baking powder, baking soda, and salt together. Reserve!
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for about 1 minute or until softened slightly. Add the sugars, mixing well until combined. Then, add eggs and vanilla, beating at medium-low speed until the cookie mixture separates.
- Turn the mixer off, add the dry ingredients and mix on low speed until the dough just comes together. Using a tuber spatula, fold the chocolate chips and walnuts into the dough.
- Make even-size cookie mounds and weigh each on a kitchen scale. Each must be about 4.5 ounces each or 127.5 g each.
- Place cookie mounds on 2 parchment-lined baking sheets and freeze the cookie dough mounds for 1 hour. They’ll firm up and won't spread as much when baking. NOTE: If you prefer, you can freeze the cookie dough at this point for baking another day (make ahead).
- Preheat the oven to 375°F (190° C).
- Bake the cookie dough mounds straight from the freezer for 18-20 minutes, or until golden brown along the edges and the tops start to brown. The center will be slightly under-baked, making it moist and chewy inside!
- Allow our chocolate chip walnut cookies to cool for 5 minutes on the baking sheet. Then gently transfer them to a wire rack to set and cool more. You can have them slightly warm if you want!
Notes
- Store baked cookies in an airtight container or a Ziploc bag at room temperature for 2-3 days to maintain freshness.
- Cookies can be frozen but will lose some crispness around the edges after thawing though they remain moist.
- To quickly warm frozen cookies, wrap individually in a paper towel and microwave for 15-18 seconds.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 506 kcal
% Daily Value*
| Calories | 506kcal | 25% |
| Carbohydrates | 77g | 26% |
| Protein | 8g | 16% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 29mg | 10% |
| Sodium | 163mg | 7% |
| Potassium | 318mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 46g | 92% |
| Vitamin A | 60IU | 1% |
| Calcium | 68mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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