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