Chocolate Chip Walnut Cookies
User Reviews
5
Chocolate Chip Walnut Cookies
Description
This recipe for Chocolate Chip Walnut Cookies balances a rich butter and sugar creamed mixture with flour, oats, baking soda, salt, and cinnamon. The addition of both regular and mini semi-sweet chocolate chips offers varied chocolate bursts throughout the cookie, complemented by chopped walnuts for crunch and flavor depth. Lemon juice and vanilla enhance the cookie’s aroma and complexity.
The method includes creaming the butter with sugars, incorporating eggs and flavorings, then folding in dry ingredients and mix-ins. Portioning the dough into uniform scoops and chilling improves texture and baking consistency. Baking yields cookies with golden edges and a chewy interior, balancing sweetness and nutty flavors.
These cookies work well as a sweet snack or dessert and store well when frozen or refrigerated. Adjustments can be made to nuts or chocolate types according to preference.
Ingredients
- ½ pound butter 2 sticks) softened to room temp, unsalted
- ¾ cup granulated sugar (150 grams)
- ¾ cup light brown sugar (150 grams)
- 2 egg room temperature, large
- 1 ¼ tsp vanilla extract pure
- ¼ tsp lemon juice fresh
- 2 ¼ cups all-purpose flour 270 grams, unbleached
- ½ cup rolled oats old-fashioned
- 1 tsp baking soda
- 1 tsp salt
- ¼ tsp ground cinnamon
- 1 cup chocolate chips 170 grams, semi-sweet
- 1 ½ cup chocolate chips 255 grams, mini, semi-sweet
- 1 ¼ cup walnut 187 grams, finely chopped
Instructions
CREAM BUTTER AND SUGARS TOGETHER
- Soften butter to room temperature. Cream together butter, sugar, and brown sugar in the bowl of a stand mixer on medium speed for 2 minutes.
- Next add room temperature eggs, vanilla, and lemon juice. Blend on low speed for 30 seconds then increase speed to medium for about 2 minutes. Scrape down bowl as needed.
WHISK TOGETHER DRY INGREDIENTS
- In a medium-large bowl combine flour, oats, baking soda, salt, and cinnamon. Whisk together to mix.
- Add to stand mixer and blend on low speed for about 40-45 seconds, taking care not to over-mix batter.
ADD YOUR MIX-INS
- Remove bowl from stand mixer and add chocoalte chips, mini chips, and finely chopped walnuts. Fold the chips/nuts into the dough with a silicone spatula or wooden spoon.
SCOOP YOUR DOUGH
- Line a baking sheet (or a few plates) with parchment paper.
- Use a 3 TBSP cookie scoop to portion out dough into scoops. Place, slightly spaced, on parchment lined sheet/plate.
CHILL THE DOUGH
- Cover gently with parchment and chill dough OVERNIGHT. If you need the cookies that day, allow dough to chill 3-4 hours before baking.
READY TO BAKE?
- Pre-heat oven to 300°F.
- Line two large baking sheets with parchment paper. Space chilled cookie scoops a little over 2 inches apart.
- Bake sheets one at a time on center rack for 20-23 minutes. Edges should be golden brown and the center should still look soft.
- Cook time is based on 3-TBSP scoops of cookie dough. Adjust slightly if making smaller or larger scoops of dough.
- Allow cookies to cool on baking sheet for approx. 5 minutes to set, then use a spatula to transfer them to a cooling rack to finish cooling. Enjoy!
- Store leftover fully-cooled cookies in an airtight container for later. They'll be even more chewy the next day. YUM!
Notes
- Freeze raw cookie dough scoops on parchment-lined trays for easy baking later.
- Use room temperature eggs and butter for better mixing and texture.
- Chilling dough before baking helps control spreading and yields chewier cookies.
- Adjust the mix of chocolate chip sizes to suit texture preferences.
- Nutrition facts are estimates; adjust ingredient amounts if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 25cookies
Amount Per Serving
Calories 367 kcal
% Daily Value*
| Calories | 367kcal | 18% |
| Carbohydrates | 35g | 12% |
| Protein | 5g | 10% |
| Fat | 24g | 37% |
| Saturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 34mg | 11% |
| Sodium | 154mg | 6% |
| Potassium | 208mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 21g | 42% |
| Vitamin A | 259IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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