The Best Chocolate Chip And Walnuts Cookies recipe out there! This might be a keeper for some of you if you like soft cookies inside and crunchy outside.
I am pleased to introduce you to a new chocolate chip cookie recipe.
Perfectly soft inside, perfectly crunchy on the outside and perfectly delightful, after you try these cookies once, you will never look for another chocolate chip cookie recipe again.
During my chocolate chip cookies research, I found out that the recipes out there aren’t that different at all from each other.
A little more flour, a little less brown sugar, semi sweet chocolate chips or milk chocolate, these little changes result in an entirely different cookie in my opinion.
One glorious addition to the popular chocolate chip cookie in my recipe is the walnuts.
They add more texture to the cookies, but the secret reason I chose to use them is that I love walnuts. I grew up with them.
I remember my grandmother’s back yard in Transylvania and the old walnut tree that provided lots of shade in the summer.
My grandmother used to pick up walnuts from the tree and bake cookies and bars with them.
As Transylvania was for many years under the Austro-Hungarian Empire, there are a lot of influences from the Hungarian, German and Austrian cuisine.
Most of the German, Hungarian or Austrian desserts rely heavily on walnuts, as walnuts grow well and happy in that climate.
I tried quite a few chocolate chip cookie recipes in the past and many of them were good, but like everyone else when they found THE favorite recipe, I think I found mine as well.
I will stick with it and probably never go back to the ones before.
And how can you not like THESE cookies? I mean, just look at them!
I think they have great shape, the nuts bring crunchiness, the chocolate chips bring heaven in your mouth and the cookie itself is awesome.
However, I always wonder how other people like their chocolate chip cookies.
What makes a chocolate chip cookie perfect? The size? The texture? I personally like these cookies to be soft inside, or even chewy.
Even if you have your own recipe of chocolate chip cookies that you make for years, I still hope you will try this one as well.
Meanwhile, I am going to grab another one, because I cannot help myself. See you next time!
Suggestions for other cookie recipes:
POLVORONES CON LIMON-TRADITIONAL SPANISH CHRISTMAS COOKIES
JAM CRESCENT PASTRIES(CORNULETE CU GEM)
EASY DARK CHOCOLATE WALNUT COOKIES
TRAIL MIX COOKIES- VEGETARIAN, GLUTEN FREE RECIPE
KOSSUTH KIFLI OR HALF MOON COOKIES
PIE CRUST MINI TURNOVER COOKIES WITH JAM
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The Best Chocolate Chip and Walnuts Cookies
The Best Chocolate Chip And Walnuts Cookies recipe out there! This might be a keeper for some of you if you like soft cookies inside and crunchy outside.
Ingredients
- 1 cup butter room temperature
- 1 cup light brown sugar
- 1 cup white granulated sugar
- 2 eggs
- 2 teaspoons vanilla
- 3 cups all purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup semi sweet chocolate chips
- 1 cup milk chocolate chips
- 1 cup chopped nuts(I used walnuts)
Instructions
- Preheat oven to 375F.
- Beat together butter, brown sugar, white sugar, egg and vanilla until smooth and well combined.
- In a different bowl mix together flour, salt, baking soda, baking powder.
- Add the flour to the previous mixture and mix until well incorporated.
- Add the chocolate chips and the nuts.
- Mix well.
- Scoop 1/4 cup batter for each cookie about 2 inches apart on baking sheets lined with parchment paper.
- Bake for 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.
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Nordic Ware Natural Aluminum Commercial Baker's Jelly Roll Baking Sheet
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving:Calories: 299Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 37mgSodium: 198mgCarbohydrates: 38gFiber: 1gSugar: 24gProtein: 4g
Bill Elkins says
Instead of the butter, can you used butter flavored crisco, I like using it in the recipe that I have now but mine do not stay thick like yours in the picture.
The Bossy Kitchen says
Hi Bill, I have to confess that I am one of these people who never, ever used Crisco products before, so I am not sure how the recipe behaves with it. However, I looked at Crisco website FAQs and I found out that if you substitute butter with Crisco, you need to add the same amount of Crisco plus some water. So, this recipe requires 1 cup butter, right? You can use 1 cup Crisco and add 2 tablespoons water to it. Then proceed with the rest of the recipe. These cookies are thick and don’t spread like a regular chocolate chip cookie, but if you use Crisco, I assume the texture is going to be a little bit different. I would say, use what you have and enjoy the cookies like that and when you have the opportunity to get some real butter, make the recipe again and see the difference. Remember that butter is a saturated fat that also contains some milk, while Crisco is a hydrogenated oil that looks like lard. Big difference in the way baked goods react to it! Good luck!
Jac says
The cookies dough was delicious! But at 1 tbsp/cookie my first batch burnt 🤷♀️ Second batch the over went to 350 for 10 min and they came out a little crisp but pretty good. Next time I’ll make bigger cookies 🤦♀️🍪
The Bossy Kitchen says
Hi Jac, My recipe says:”Scoop 1/4 cup batter for each cookie about 2 inches apart on baking sheets lined with parchment paper.” So you need to use a 1/4 cup to measure the dough for each cookie. Then you bake the cookies for 12-16 minutes based on how crunchy or chewy you want them. A tablespoon of dough is very small and the cookies will burn if you bake them for 16 minutes, for example. This recipe makes big cookies, not small ones. If you want to change the size of the cookie you will definitely need to adjust the temperature. Make them again and let me know how they came out this time. These cookies are awesome if you make them right. 🙂
Athena says
Should I use dark or light brown sugar?
The Bossy Kitchen says
Light brown sugar. I corrected the recipe. Thank you for noticing the detail.