Chocolate Chip Walnut Cookies are smooth, buttery, and chewy, with a nutty crunch in every chunk! They strike the proper steadiness between candy and nutty, making them completely addictive.
- Excellent Texture: Chewy facilities, crisp edges, and crunchy walnuts!
- Ability Degree: Foolproof recipe, even if you happen to’re new to baking.
- Double Chocolate:Â Loaded with each semi-sweet and white chocolate chips.
- No Chilling Required: Cookies are baked and prepared in half-hour.
- Freezer-Pleasant:Â Make dough forward and freeze for fresh-baked cookies anytime!
Jessica’s Notes
This cookie recipe was gifted to us by a household buddy, Maria. It was her mother’s recipe for chocolate chip cookies, with walnuts and two sorts of chocolate chips added. She makes use of a retro baking trick of dissolving baking soda in heat water earlier than including it to the cookie dough. This system helps to make sure the baking soda is evenly distributed all through the batter and permits it to activate extra shortly. That is notably useful in cookie recipes the place the baking time is brief!
Key Ingredient Notes
Most of those baking staples are already in my kitchen proper now. No particular journey to the shop wanted! Scroll all the way down to the recipe card under for the complete ingredient checklist and precise quantities!
- Chocolate Chips: I take advantage of a fair quantity of each semi-sweet chocolate chips and white chocolate chips. They steadiness one another out completely, however be at liberty to make use of milk, darkish, or no matter combo sounds greatest to you. You too can minimize up chocolate bars into chunks for bigger bites of chocolate!
- Walnuts: I like to make use of salted, roasted walnuts as they add the proper quantity of saltiness to the cookies to make the flavors pop. If in case you have common walnuts, frivolously toasting them earlier than including them to the batter will improve their taste.
- All Objective Flour: Fluff the flour after which spoon it into the measuring cup, leveling it off with the again of a butter knife. Should you dunk the cup right into a packed bag of flour, you find yourself utilizing an excessive amount of flour, creating overly dense cookies.
- Butter: It must be room temperature, so make sure to depart it out on the counter for an hour or so previous to utilizing.
- Sugars: You’ll want each white granulated sugar and brown sugar for this cookie recipe.
- Scorching Water: It must be sizzling to assist the baking soda dissolve.
- Baking Soda: Double verify the label and ensure it’s not expired.
Whereas they made be from scratch, these cookies are so simple to toss collectively! I wish to press a couple of further chocolate chips onto the highest of every dough ball earlier than baking so the ultimate product seems to be image excellent.
Consider, the cookies could seem a little bit too smooth once they first exit the oven, however they’ll proceed to agency up as they cool. You don’t wish to over bake them till the facilities are agency, in any other case the cookies might be rock exhausting as soon as cooled. Beneath is a fast recipe overview, however please scroll all the way down to the recipe card for full directions.
Jessica’s Tip
I wish to sprinkle a little bit flaky sea salt on high of the cookies proper after they arrive out of the oven. This completely enhances the candy and salty distinction! You possibly can add the salt earlier than baking too, however I discover the salt tends to remain concentrated within the heart this fashion. Sprinkling it on after the cookies have unfold within the oven ends in every chunk having simply the correct amount of salt.
I all the time make a double batch of this cookie dough. That approach, I can get pleasure from some now and likewise avoid wasting for the long run me who craves cookies at 9pm! 😉
- Freeze Cookie Dough:Â Freeze unbaked dough balls on a sheet pan for half-hour. Switch to an hermetic, freezer secure container and freeze for as much as 6 months.
- Bake Frozen Dough: Once you’re able to bake, place the frozen dough balls on ready baking sheets. Bake as directed, however add about 2 further minutes to the bake time.
Yield: 36 cookies
These smooth and chewy Chocolate Chip Walnut Cookies have the proper steadiness between candy and nutty with two sorts of chocolate chips.
Substances
- 3 ¼ cups all-purpose flour
- ¾ teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 giant eggs
- 2 teaspoons vanilla extract
- 2 teaspoons sizzling water
- 1 teaspoon baking soda
- 1 cup semi-sweet chocolate chips
- 1 cup white chocolate chips
- 1 cup chopped walnuts, frivolously toasted for extra taste
- flaky sea salt, elective for sprinkling on high
DirectionsÂ
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Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
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In a mixing bowl, whisk to mix the flour and salt. Put aside.
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In a bowl with a hand mixer, cream collectively the butter, granulated sugar, and brown sugar, till gentle and fluffy, about 2 minutes. Add eggs and vanilla, and beat to mix. Dissolve baking soda in sizzling water and add it to the batter.
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With the mixer set on low pace, progressively beat within the dry substances, till simply mixed. Don’t over beat the batter. Fold within the chocolate chips and walnuts.
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Scoop about 2 tablespoons of dough, utilizing a medium-sized cookie scoop or a spoon, and roll into balls together with your arms. Place on baking sheets, leaving about 2 inches between every ball for spreading. I wish to press a couple of further chocolate chips onto the highest of every dough ball.
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Bake for 10 to 12 minutes, till golden brown simply across the edges. Cookies could seem barely underdone, however they’ll agency up as they cool. Don’t over bake!
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Take away baked cookies from oven and let cookies relaxation on the baking sheet for a couple of minutes to agency up, then serve heat or switch to a cooling rack to chill utterly.
Notes
Freeze Cookies: For further safety, wrap every cookie in plastic wrap and place in a freezer-safe bag. Freeze for as much as 3 months. Thaw in a single day within the fridge, or at room temperature for half-hour.
Diet
Serving: 1 cookie, Energy: 213kcal, Carbohydrates: 26g, Protein: 3g, Fats: 11g, Saturated Fats: 6g, Polyunsaturated Fats: 2g, Monounsaturated Fats: 3g, Trans Fats: 0.2g, Ldl cholesterol: 25mg, Sodium: 60mg, Potassium: 83mg, Fiber: 1g, Sugar: 16g, Vitamin A: 177IU, Vitamin C: 0.1mg, Calcium: 26mg, Iron: 1mg
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