Chocolate Chip Walnut Cookies
User Reviews
5.0
12 reviews
Excellent
Chocolate Chip Walnut Cookies
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These Chocolate Chip Walnut Cookies are a must-try! An addictive copycat of the infamous DoubleTree Hotel cookies, these chocolate chip cookies are deliciously chewy with crisps edges.
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Ingredients
- ½ pound unsalted butter (2 sticks) softened to room temp.
- ¾ cup granulated sugar (150 grams)
- ¾ cup light brown sugar (150 grams)
- 2 large eggs - room temperature
- 1 ¼ tsp pure vanilla extract
- ¼ tsp fresh lemon juice
- 2 ¼ cups unbleached all-purpose flour (270 grams)
- ½ cup old-fashioned rolled oats
- 1 tsp baking soda
- 1 tsp salt
- ¼ tsp ground cinnamon
- 1 cup semi-sweet chocolate chips (170 grams)
- 1 ½ cup mini semi-sweet chocolate chips (255 grams)
- 1 ¼ cup finely chopped walnuts (187 grams)
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
- See post for tips on freezing and baking raw cookie dough scoops.
- Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
Nutrition Information
Show Details
Calories
367kcal
(18%)
Carbohydrates
35g
(12%)
Protein
5g
(10%)
Fat
24g
(37%)
Saturated Fat
10g
(50%)
Trans Fat
1g
Cholesterol
34mg
(11%)
Sodium
154mg
(6%)
Potassium
208mg
(6%)
Fiber
3g
(12%)
Sugar
21g
(42%)
Vitamin A
259IU
(5%)
Vitamin C
1mg
(1%)
Calcium
37mg
(4%)
Iron
2mg
(11%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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