Chocolate Chip Walnut Cookies (VIDEO)
These easy chocolate chip walnut cookies are a delicious way to give the nut lovers in your family a sweet treat. Semi-sweet dark chocolate chips, chopped walnuts, and a sprinkle of bright sea salt to balance the flavors make this an indulgent cookie to enjoy during those darker evenings as we move into fall and winter.
Prep Time30 minutes mins
Cook Time30 minutes mins
Waiting Time1 hour hr
Total Time2 hours hrs
Course: Dessert
Cuisine: American
Servings: 10 cookies
Calories: 396kcal
- 130 g Unsalted butter room temperature
- 120 Brown sugar
- 50 g Granulated sugar
- 1 Egg
- 160 g All purpose flour
- 40 Walnut flour
- 1 Teaspoon Salt
- 1 Teaspoon Baking soda
- 150 g Chocolate chips semi-sweet high quality chocolate eg. Callebaut
- 150 g Walnuts chopped
With an electric hand mixer whip room temperature butter with the two different kinds of sugar for a few minutes Mix in the egg, just until combined
Mix flour, walnut flour, salt, and baking soda together then add this mixture to the wet ingredients and fold with the help of a Rubber spatula just until combined. Do not overmix Fold in chocolate chips and walnuts. Leave some for later so you can place more chocolate chips and nuts on top of the half baked cookies
Prepare 2 baking pans with parchment papers
Divide the dough into 10 equal balls (using a Digital scale is handy) and place them onto the parchment papers leaving enough space between them to spread. I recommend baking 5 cookies at once Do not soften the surface of the balls, in fact, try to keep it as rough as possible for a nice, crackly surface. Press some more chocolate chips and walnuts on the surface of the cookies
Let cookie dough rest in the fridge for an hour
Pre-heat oven to 175 C / 347°F (no fan)
After 1h chilling time, bake the cookies for 15 minutes in the following way: Bake for 10 minutes then place more walnuts and chocolate chips on top, then bake them for further 5 minutes.
Let the cookies rest for a few minutes, then carefully remove them from the parchment and let them cool on a Cooling rack. Sprinkle with sea salt Serve them while they are slightly warm
The cookies will further set as they cool. Store at room temp for a few days in air tight jar
INGREDIENT NOTES:
- Measure your ingredients with a Digital scale for accuracy
- You can substitute walnuts with pecans, pistachios, hazelnuts
TECHNIQUE NOTES:
- Make sure you read my Expert tips section above to maximize your success. A short recipe alone is not able to cover all the necessary details, and science behind baking.
- Respect the chilling time in the recipe, do not skip it or the cookies might end up very flat
- Try not to overbake your cookies if you prefer them fudge and gooey
Calories: 396kcal | Carbohydrates: 41g | Protein: 5g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 44mg | Sodium: 354mg | Potassium: 151mg | Fiber: 1g | Sugar: 26g | Vitamin A: 352IU | Vitamin C: 0.2mg | Calcium: 44mg | Iron: 1mg