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 time
- 30 min
- Cook time
- 30 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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)
Instructions
- 1
With an electric hand mixer whip room temperature butter with the two different kinds of sugar for a few minutes
- 2
Mix in the egg, just until combined
- 3
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
- 4
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
- 5
Prepare 2 baking pans with parchment papers
- 6
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
- 7
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
- 8
Let cookie dough rest in the fridge for an hour
- 9
Pre-heat oven to 175 C / 347°F (no fan)
- 10
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.
- 11
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
- 12
Serve them while they are slightly warm
- 13
The cookies will further set as they cool. Store at room temp for a few days in air tight jar