Best Maddys Chocolate Chip And Walnut Cookies Recipes

THE BEST CHOCOLATE CHIP AND WALNUTS COOKIES

The Best Chocolate Chip and Walnuts Cookies image

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.

Provided by The Bossy Kitchen

Categories Dessert

Time 31m

Number Of Ingredients 12

Ingredients

1 cup unsalted 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)

Steps:

Preheat oven to 375F.
Beat together butter, brown sugar, white sugar, egg, and vanilla until smooth and well combined.
In a different bowl, mix 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.

Nutrition Facts : Calories 299 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 37 milligrams cholesterol, Fat 15 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 198 milligrams sodium, Sugar 24 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

CHOCOLATE CHIP WALNUT COOKIES

Chocolate Chip Walnut Cookies image

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

Ingredients

2 3/4 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
2 1/2 sticks (1 1/4 cups) unsalted butter, at room temperature
1 3/4 cups packed dark brown sugar
2 large eggs
2 teaspoons pure vanilla extract
One 12-ounce bag semisweet chocolate chunks or chips
2 cups walnut halves, roughly chopped
1 tablespoon flaky sea salt

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.