Walnut-Chocolate Chip Cookies

Sometimes you just need a good cookie and a tall glass of milk. Tonight is one of those nights and spent an entire half hour getting them warm and gooey and in front of an 11 o’clock movie. The recipe is for chewy chocolate chip cookies, but I just got some walnuts and am looking forward to using them. I also got some bananas and was thinking how much I would love to put them into the cookies as well but they are not ripe enough. The cookies are very satisfying nonetheless.

All ingredients for the cookies

Walnut-Chocolate Chip Cookies

2 cups plus 2 tablespoons unbleached all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
12 tablespoons unsalted butter, melted and cooled to just warm
1 cup packed light or dark brown sugar
½ cup granulated sugar
1 large egg, plus 1 large egg yolk (I just used 2 eggs)
2 teaspoons vanilla extract
1-1½ cups semisweet chocolate chips
½-1 cup chopped walnuts

Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325°F. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.

Whisk the flour, baking soda, and salt together in a medium bowl; set aside.

Beat butter and sugar

Add vanilla and eggs

Add dry ingredients

Mix in chocolate and walnuts

Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips to taste.

Roll a ¼ cup of the dough into a ball. Tear the ball in two equal halves. Rotate the halves and turn the jagged surfaces facing up and press the two halves together at the base, again forming a single ball, being careful not to smooth the dough’s uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing the 2½ inches apart. As you can see from the images I did not follow this part of the recipe. I used a #40 scoop (1½ tpsp) and just scooped them out onto a parchment lined cookie sheet. I was looking for smaller cookies than the recipe suggests. I will say however, that my sister successfully makes them with the recipe method using even more dough than suggested with amazingly delicious results. The large cookies are very soft and chewy, where mine are smaller and more crispy.

Line up your cookies

Bake until the cookies are light golden brown, the outer edges start to harden, and the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to tback and top to bottom half way through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a wide metal spatula.

Golden brown and warm

From The New Best Recipe under the title Thick and Chewy Chocolate Chip Cookies

So good!

Now, I didn’t really need two dozen cookies right now. I made the entire two dozen batch and baked half. The other half I scooped onto a sheet of parchment and placed into the freezer on a tray. Once they were firm I placed them into a zip top bag and next time I feel like cookies there they will be. Just place onto a cookie sheet frozen and bake.

Warm cookies and cold milk nom-nom-nom

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About majathebee
When planning dinner, my first idea is dessert.

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