Chocolate Chip Walnut Cookies
User Reviews
5
Chocolate Chip Walnut Cookies
Description
This recipe starts by mixing dry ingredients—flour, baking soda, and salt. Butter and sugars are creamed until smooth, then vanilla and eggs are added for richness. The dry mixture is gradually incorporated to make a uniform dough. Semi-sweet chocolate chips and chopped walnuts are folded in to provide sweet chocolate bursts and nutty crunch.
Cookies are portioned by rounded tablespoons onto ungreased sheets, spaced apart to allow spreading. Baking at 375°F for 8 to 10 minutes until edges turn golden ensures a soft, chewy interior with slightly crisp edges. Cooling on baking sheets before transferring preserves shape and texture.
Using salted or unsalted butter will affect salt levels; adjust accordingly. Slight underbaking helps achieve the classic chewy texture. The dough can be frozen in balls and baked later with a minor increase in baking time, making these cookies convenient to prepare ahead.
Ingredients
- 1 ¼ cups all-purpose flour (plain flour)
- ½ teaspoon baking soda (bicarb of soda)
- ½ teaspoon salt
- ½ cup butter 1 stick, at room temperature
- 6 tablespoons brown sugar
- 6 tablespoons sugar granulated white
- 1 teaspoon vanilla extract or almond extract
- 1 egg large
- 1 cup chocolate chips 6 ounces, 175g, semi-sweet
- ½ cup walnuts 60g, chopped
Instructions
- Preheat the oven to 375°F/190°C.
- Stir the flour, baking soda and salt in a small bowl. Set aside.
- Add the butter and both sugars to a large mixing bowl and beat with an electric mixer until smooth.
- Beat in the eggs, one at a time, then beat in the vanilla.
- Gradually beat in the flour mixture.
- Gently stir in the chocolate chips and chopped walnuts.
- Drop rounded tablespoons of the cookie dough onto ungreased cookie sheets, 2 inches apart.
- Bake for 8-10 minutes or until golden at the edges. Allow the cookies to cool on the cookie sheets for 2 minutes, then gently transfer them to a wire rack to cool completely.
Notes
- Do not overbake; slightly underbaked cookies have a chewy texture preferred by many.
- If using salted butter, omit additional salt in the recipe; add a pinch if using unsalted butter.
- To soften butter quickly, grate it and let sit for 5 minutes to reach room temperature.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- Cookie dough freezes well; freeze in balls and bake from frozen, adding 2 extra minutes to baking time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 143 kcal
% Daily Value*
| Calories | 143kcal | 7% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 17mg | 6% |
| Sodium | 106mg | 4% |
| Potassium | 68mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 132IU | 3% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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