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Walnut Chocolate Chip Cookes
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Walnut Chocolate Chip Cookies

These thick and chewy walnut chocolate chip cookies will satisfy any cookie craving.
Yield: makes 9 thick cookies
Prep Time: 10 minutes
Cook Time: 20 minutes
Chill Time: 1 hour
Total Time: 1 hour 30 minutes
Course: Dessert
Cuisine: American
Servings: 9

Ingredients

  • ¾ cup unsalted butter (170 g) softened
  • ½ cup granulated sugar (100 g)
  • ¾ cup dark brown sugar (150 g), packed
  • ¾ teaspoon kosher salt
  • 1 large egg
  • 2 large egg yolks
  • 1 ½ teaspoons pure vanilla extract
  • 2 ½ cups bread flour* (325 g)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 cup lightly toasted walnuts (115 g) , roughly chopped
  • 1 cup dark chocolate chunks (170 g) or chocolate chips

Instructions

  • In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), cream together butter, sugar, brown sugar, and salt until smooth. Scrape down bowl as needed.
  • Add egg and egg yolks one at a time, mixing on low speed until fully incorporated. Add vanilla. Mix on medium speed for 2-3 minutes until batter is thick, fluffy, and pale.
  • In a separate bowl, whisk together flour, baking soda, and baking powder. Add to mixing bowl and mix on low speed until combined. Fold in chopped walnuts and chocolate chunks.
  •  Scoop cookie dough into ½ cup mounds using a #8 scoop or a measuring cup. Place on mounds on a parchment lined baking sheet. Cover with plastic wrap and place in the freezer for 1 hour until solid (or in the fridge for a few hours until solid).
  • Preheat oven to 350°F. Space solid cookie mounds at least 3 inches apart on a parchment lined baking sheet. Bake for 20-22 minutes until the edges of the cookies are set. Cool cookies on on baking sheet. Enjoy cookies warm.

Notes

  • I used bread flour due to its higher protein content. If desired, simply substitute equal amount of all-purpose flour.
  • To toast walnuts: bake in a 350 degree F oven for 8-10 minutes until nuts are light golden brown. Chop nuts once cooled. Allow nuts to cool to room temperature before adding to cookie dough.
  • The listed cooking time above is for 1/2 cup sized cookie dough mounds. If you scoop smaller cookies, you will have to adjust the baking time.
  • Use good quality dark chocolate. I prefer 72% dark chocolate.
  • Store cooled cookies in an airtight container for up to five days. Reheat in the microwave for a few seconds to refresh cookies.
All images and text ©The Little Epicurean