CHOCOLATE CHIP WALNUT COOKIES
The thickest, softest chocolate chip cookies loaded with chocolate chips and chopped walnuts! If you have ever had a cookie from Levain Bakery in NYC you will love these!
Provided by Shelly
Categories Cookies
Time 18m
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix together the butter and all the sugars together for 30 seconds on low speed. Turn the mixer up to medium speed and mix for 4 minutes until combined and fluffy.
- Add in the eggs, vanilla, salt, baking soda, and corn starch and mix for 1 minute until smooth, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add in the flour, mixing until just combined.
- With mixer still on low, add in the chocolate chips and walnuts until incorporated.
- Using a large (3 tablespoon) cookie scoop, portion the dough onto the prepared baking sheet 2 inches apart.
- Bake for 8-9 minutes, until the edges and tops are lightly golden.
- Allow the cookies to cool for 2-3 minutes on the baking sheet, and then transfer to a wire rack to cool completely.
Nutrition Facts : ServingSize 1 cookie, Calories 368 calories, Sugar 25.8 g, Sodium 173 mg, Fat 21.6 g, SaturatedFat 10.4 g, TransFat 0 g, Carbohydrate 41.8 g, Fiber 2.8 g, Protein 5.5 g, Cholesterol 39.1 mg
CHOCOLATE CHIP WALNUT COOKIES
There is a special little bakery in New York City called Levain Bakery that makes seriously decadent and massively huge cookies, which are the inspiration for these giant treats. These oversized cookies are chewy on the inside and crispy on the outside with chunks of chocolate and slightly sweet walnuts studded throughout. The key to making them so chewy is using only dark brown sugar and skipping the granulated stuff altogether. The molasses in brown sugar gives the cookies the most ideal chewiness and just the right amount of sweetness.
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 16 to 18 cookies
Number Of Ingredients 11
Steps:
- Sift the flour, kosher salt, baking powder and baking soda together into a large bowl.
- Beat the butter and brown sugar in another large bowl with an electric mixer on medium-high speed, scraping down the sides of the bowl as needed, until pale and fluffy, about 4 minutes. (Use the paddle attachment for a stand mixer.) Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the dry ingredients and beat until combined. Fold in the chocolate chunks and walnuts by hand.
- Press plastic wrap directly onto the surface of the dough and refrigerate for at least 1 hour or up to overnight.
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
- Use a 2-ounce ice cream scoop to scoop half the dough onto the prepared baking sheets, spacing about 2 inches apart (you should have about 8 cookies, roughly 3 1/2-ounces each, per baking sheet). Sprinkle the flaky sea salt on top of the dough balls.
- Bake, rotating the pans from top to bottom and front to back halfway through, until the cookies are golden around the edges but still soft in the middle, 18 to 20 minutes. Let them cool for 10 minutes on the baking sheets, then transfer to a wire rack to cool completely, about 30 minutes.
- Store the cookies in a tightly sealed container at room temperature for up to 5 days.
BEST CHOCOLATE CHIP WALNUT COOKIES
Make and share this Best Chocolate Chip Walnut Cookies recipe from Food.com.
Provided by Honeybeee
Categories Drop Cookies
Time 24m
Yield 30 cookies
Number Of Ingredients 10
Steps:
- In a bowl stir together flour, baking soda, and salt to combine thoroughly; set aside.
- Preheat oven to 375 degrees.
- In mixer bowl combine butter and sugars; beat until fluffy and well blended.
- Beat in egg.
- Add vanilla and mix well.
- Gradually add flour mixture until just blended.
- Stir in chocolate chips and walnuts (if used).
- Drop by rounded teaspoons, placed well apart, onto lightly greased or nonstick baking sheets.
- Bake until cookies are well browned (12 to 14 minutes).
- Cool on wire racks.
CHEWY CHOCOLATE CHIP WALNUT COOKIES
Make and share this Chewy Chocolate Chip Walnut Cookies recipe from Food.com.
Provided by Chef mariajane
Categories Dessert
Time 10m
Yield 4 dozen
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F
- Using an electric mixer, cream butter and sugars until light and fluffy. Add the eggs, vanilla and salt and beat well.
- In a large bowl, combine baking powder, baking soda, flour, and oats. Stir to combine. Add this mixture to the butter mixture and stir until the dough comes together, then add the chocolate chips, coconut and walnuts and stir again until chips, coconut and walnuts are well integrated through the dough.
- Line 4 cookie sheets with parchment paper and scoop out the dough, 12 balls per cookie sheet. Each ball of dough should be about 4 teaspoons. Press the top of each ball gently with the back of a spoon.
- Bake for 10-12 minutes or until lightly browned on top. Transfer to wire cooling racks. When cool, the cookies will be crunchy on the outside, and delightfully chewy on the inside.
Nutrition Facts : Calories 3183.5, Fat 157.4, SaturatedFat 77, Cholesterol 394.5, Sodium 1928.8, Carbohydrate 423.7, Fiber 23.7, Sugar 256.8, Protein 46.8
CHOCOLATE CHIP WALNUT COOKIES
Make and share this Chocolate Chip Walnut Cookies recipe from Food.com.
Provided by Kafreen93
Categories Chocolate Chip Cookies
Time 30m
Yield 4 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto pans.
- Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
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