Walnut Chocolate Chip Cookies
These thick and chewy walnut chocolate chip cookies will satisfy any cookie craving.Yield: makes 9 thick cookies
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.
Nutrition
Calories: 597kcal | Carbohydrates: 65g | Protein: 9g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 361mg | Potassium: 273mg | Fiber: 4g | Sugar: 34g | Vitamin A: 568IU | Vitamin C: 0.2mg | Calcium: 73mg | Iron: 3mg