Chocolate Chip Walnut Cookies

chocolate chip walnut cookies

Hello, you little darlings. I could just eat you up.

What better way to start the month of March than by baking up a batch of decadent and simple chocolate chip cookies? This is the long-awaited second half to the Cookie Double Header Weekend that started with chocolate and fig biscotti.

Originally from David Lebovitz’s book The Great Book of Chocolate, these cookies are, for me, the quintessential and perfect chocolate chip cookie.

Great recipes, like this one, have a backbone of simplicity to them. The simplest blend of butter, flour, salt, sugar, provide a salty-sweet backbone of cookie. The luxurious add-ins of chocolate and toasted nuts make these crave-worthy.

If you’re looking for a classic, crispy, salty and sweet nugget of a cookie, it’s time to try this recipe.

 

chocolate chip walnut cookies II

These cookies are so simple and perfect.

Chocolate Chip Walnut Cookies
from Smitten Kitchen

These cookies are the perfect balance of chocolate, nut, and buttery-sugaryness, and just scream classic. I particularly love making them into little bite-size nibbles the size of a teaspoon.

Yields 40 cookies

Ingredients
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
8 tablespoons unsalted butter, cold, cut into 1/2-inch (1cm)
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/4 cups all-purpose flour
1/2 teaspoon flaky sea salt (or 1/4 teaspoon salt)
1 1/2 cups semi-sweet chocolate chips
1 cup walnuts, toasted and chopped

Method
Preheat your oven to 300 F and line two cookie sheets with parchment paper.

In a large bowl, beat together the butter and sugars until smooth and creamy. Blend in the egg, vanilla, and baking soda.

In a separate smaller bowl, mix together the flour and salt, and stir into the butter mixture. Add the chocolate and nuts, and stir until combined. Shape into tablespoon-shaped balls, and space two or three inches apart on the cookie sheets. Bake for about 15 min, or until a pale golden colour.

Cool on a rack. Store in an airtight container at room temperature for about three days. You can also freeze them for a month or two with no problems.

Nutritional Facts
per 1 of 40 cookies (22g) 109 calories; 6.3 g fat; 12.6 g carbs; 0.7g fibre; 1.3 g protein

Comments

  1. I`ve been craving a CC cookies for a while now! Homemade cookies are the best :d

  2. this look like such a great way to start of the month. I hope your life slows down a bit so you can enjoy your wonderful food–and share it with us!

  3. What a great cookie jar filler! Perfect with my morning latte.
    And these will keep for a while, too. The simplest things are always the best aren't they?

  4. Oh yum – I love the addition of salted nuts. That WOULD make these perfect! :-)

  5. Chocolate chips and walnuts are one of my favorite cookie combinations. I've got cookies under my cake dome right now, but I really want to make these. :)

  6. Anonymous says:

    These look decadent! I think I would like to add little bits of candied ginger… K

  7. Oh, love those walnuts and that is a perfect way of using them! They look delicious!

  8. There is nothing simpler and more satisfying than a good chocolate chip cookie!

  9. These turned out fantastic tonight! And so easy my 12 year old made them! :)

    • There’s something so right about the fact that cookies–while so delicious–are so easy to make. I love that. Glad the cookies turned out for you! This recipe is a good one.

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