Easy Walnut Chocolate Chip Cookies
User Reviews
5.0
12 reviews
Excellent
Easy Walnut Chocolate Chip Cookies
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These soft and chewy Walnut Chocolate Chip Cookies have toasty chopped walnuts and bittersweet chocolate chips mixed in with butter, flour, and sugar to make a delicious cookie to enjoy with coffee or any hot beverage.
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Ingredients
- 225 g (2 sticks) unsalted butter, softened
- 200 g (1 cup) packed light brown sugar
- 100 g (½) granulated sugar
- 2 large eggs , cold
- ½ Tablespoon pure vanilla extract
- ½ tablespoon clear vanilla or pure vanilla extract
- 375 g (3 cups) all-purpose flour, Spooned and leveled
- 1 tablespoon cornstarch
- ¼ teaspoon baking soda
- 2 teaspoon baking powder
- ½ teaspoon kosher salt
- 2 cups 11oz bittersweet Chocolate chips, such as Ghirardelli 60% Cacao Premium Baking Chips.
- 200 g toasted walnuts or pecans , chopped
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Instructions
- Whisk to combine the flour, baking soda, baking powder, and cornstarch in a large bowl; set aside. Beat the butter and both sugars on medium-high speed in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld mixer) until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating after each addition to incorporate.
- Beat in both types of vanilla. Scrape down the side of the bowl as needed. Reduce the speed to medium, add the flour mixture and beat until just incorporated. Finally, stir in the chocolate chips and nuts if using.
- Transfer the cookie dough into a medium bowl, cover it tightly, and chill in the refrigerator for at least 30 minutes. If chilling for 3+ hours, make sure you let the cookie dough sit at room temperature for at least 1o to 15 minutes before rolling into balls; the cookie dough will be very stiff after being in the fridge that long.
- Form and bake the cookies: Preheat the oven to 350 °F. Position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper; set aside. If you only have 1 baking sheet, let it cool completely between batches.
- Using a 2-inch ice cream scooper, scoop the dough, scraping each against the bowl as you scoop. Roll each mound in your hands to form a ball.
- Place on the prepared baking sheet, about 2 to 3 inches apart. Bake one sheet at a time until the cookies have puffed up and the tops begin to crackle, 10 to 11 minutes; do not overbake.
- Remove from the oven and let cool slightly on the baking sheet, then transfer the cookies to a wire rack to cool completely. Repeat forming the remaining dough into balls. Store the walnut chocolate chip cookies in an airtight container.
Equipments used:
Notes
- How to Store & Re-Heat
- To store: Allow them to cool completely after baking. Once cooled, place the cookies in an airtight container or tin with a tight-fitting lid. You can also layer the cookies with parchment paper to prevent them from sticking together. Store them at room temperature in a cool, dry place. Properly stored, these cookies can stay fresh for up to a week.
- To store: Allow them to cool completely after baking. Once cooled, place the cookies in an airtight container or tin with a tight-fitting lid. You can also layer the cookies with parchment paper to prevent them from sticking together. Store them at room temperature in a cool, dry place. Properly stored, these cookies can stay fresh for up to a week.
- To reheat: Preheat your oven to 350°F (175°C). Place the cookies on a baking sheet and warm them in the oven for about 5 minutes. Alternatively, you can use the microwave. Place a paper towel on a microwave-safe plate and arrange the cookies. Microwave them in 10-second intervals until they're warmed to your liking. Be cautious not to overheat them, as the chocolate chips can melt quickly. Reheating helps restore some of the cookie's texture and brings out the flavors again.
- To reheat: Preheat your oven to 350°F (175°C). Place the cookies on a baking sheet and warm them in the oven for about 5 minutes. Alternatively, you can use the microwave. Place a paper towel on a microwave-safe plate and arrange the cookies. Microwave them in 10-second intervals until they're warmed to your liking. Be cautious not to overheat them, as the chocolate chips can melt quickly. Reheating helps restore some of the cookie's texture and brings out the flavors again.
- Make-Ahead
- Make-Ahead
- To make Walnut Chocolate Chip Cookie dough, follow these steps: After preparing the dough according to the recipe, shape it into cookie-sized balls. Place the dough balls on a baking sheet lined with parchment paper, ensuring they are not touching each other. Freeze the cookie dough balls until firm, usually for 1 to 2 hours. Once frozen, transfer the dough balls to an airtight container or resealable freezer bag.
- To make Walnut Chocolate Chip Cookie dough, follow these steps: After preparing the dough according to the recipe, shape it into cookie-sized balls. Place the dough balls on a baking sheet lined with parchment paper, ensuring they are not touching each other. Freeze the cookie dough balls until firm, usually for 1 to 2 hours. Once frozen, transfer the dough balls to an airtight container or resealable freezer bag.
- Label and date the container, and store the dough in the freezer for up to 3 months. When you're ready to bake, preheat your oven, place the frozen dough balls on a baking sheet, and bake according to the recipe instructions, adding a minute or two to the baking time if needed.
- Label and date the container, and store the dough in the freezer for up to 3 months. When you're ready to bake, preheat your oven, place the frozen dough balls on a baking sheet, and bake according to the recipe instructions, adding a minute or two to the baking time if needed.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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