Chocolate Chip Walnut Cookie Recipe
By Eat More Chocolate Team Cookies Everyday Baking
June 29, 2015
Chocolate Walnut Chip Cookies that maintains that slightly dough like consistency inside, which is heavenly. After making this cookie, don’t plan to be making the recipe off of the Nestle chocolate chip bag (though give it credit, it served me well for many years).
- Prep: 45 mins
- Cook: 10 mins
- Yields: 18 Cookies
In a large bowl/mixer bowl, cream together cubed butter and sugars until well blended and fluffy
Add eggs, one at a time, until well mixed.
Add flour, salt, cornstarch, baking powder, baking soda & salt to butter, sugar and egg mixture until just combined. This should be a very thick mixture, and not sticky. If your dough is still sticky, try adding more flour, 1/8-1/4 cup at a time
Add in chocolate chips and nuts. If you are using a block of chocolate, you will want to grate it and add it in as well
Combine the dough and chocolate chips. My dough was so thick that I had to do this by hand, a bit like kneading bread
Divide into portions to bake. I scaled back a bit from the giant Levain Bakery size cookie and instead of making 12 cookies with this recipe, I made about 18. I worked the dough into balls, and put them on the cookie sheet, leaving ample room between them. I did not flatten the dough out at all. I also did not use a silpat, parchment paper or grease the cookie sheets. I’m a baking rebel when it comes to putting my cookies on the cookie sheets.
Put into the oven to bake. For my 18 cookies, each sheet took approximately 10 minutes. Larger cookies will obviously take a few more minutes. Watch them closely and don’t over bake, or you will ruin the gooey wonderfulness inside. I pulled mine out as soon as I saw them start to lightly brown.
Break one open and eat. Squeal with joy after tasting. Figure out who to give them to or where to hide them so that you don’t eat the entire batch in one sitting
2 sticks butter – cold and cut into cubes
3 cups flour (you may need slightly less or more)
1 & 1/2 tsp salt (I prefer sea salt)
2 cups chocolate chips – I used one cup regular semi-sweet chips and one cup mini chips
Optional – 1/2 block of semi-sweet or dark chocolate (not unsweetened baker’s chocolate)