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Walnut Chocolate Chip Cookies

These thick and chewy walnut chocolate chip cookies will satisfy any cookie craving.

Yield: makes 9

Author Maryanne Cabrera

Ingredients

  • 3/4 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 3/4 cup dark brown sugar, packed
  • 3/4 teaspoon fine sea salt
  • 1 large egg
  • 2 large egg yolks
  • 1 1/2 teaspoons pure vanilla extract
  • 2 1/2 cups bread flour*
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup (4 oz) lightly toasted walnuts, roughly chopped
  • 6 oz dark chocolate chunks (or chocolate chips

Instructions

  1. 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.

  2. 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.

  3. 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.

  4.  Scoop cookie dough into 1/2 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).

  5. Preheat oven to 350 degrees 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. Allow cookies to cool on baking sheet. Enjoy cookies warm.

Recipe 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 three days. Reheat in the microwave for a few seconds to refresh cookies.

All images and text ©The Little Epicurean