Chocolate Chip Walnut Cookies Recipe
I recently had a hankering to bake something recently, settling on Chocolate Chip Walnut Cookies as cookies are easy enough to throw together while still being homemade!I found this recipe on Munchies by Vice, and I liked it because it includes melted butter instead of softened, so you don't have to wait forever for butter to soften to make them!
These cookies were a huge hit from everyone that tried them- the combination of the chocolate + walnuts is great, and every bite has something. I already want to make them again, so I think this is my new signature cookie recipe!The recipe calls for 2 tablespoons of dough per cookie, but I eyeballed it & recommend either putting the cookie sheet in the freezer 5 minutes before baking, or refrigerating the dough overnight in order to prevent them from spreading too much. They also took longer to bake than the recipe said, about 15-17 minutes, but that could be due to my old oven (with a pilot light and everything).Chocolate Chip Walnut Cookies (from Munchies by Vice)
1 cup brown sugar½ cup granulated sugar¾ cup unsalted butter, melted1 egg1 egg yolk2 tablespoons light corn syrup3 teaspoons vanilla extract2 cups all-purpose flour¾ teaspoon baking soda½ teaspoon salt2 cups chopped chocolate or chocolate chips1 cup roughly chopped walnuts
1. Preheat your oven to 350° degrees F. Add your brown sugar and granulated sugar to the bowl of your mixer. Melt your butter in a microwave-safe bowl, then add it to your sugar. Beat for 3 minutes or so, until well combined - the mixture should look like wet sand. Add in your egg, beat fully, then add in your egg yolk, and beat until fully incorporated. Scrape down the sides of your bowl. Beat in your your corn syrup (if using) and vanilla.
2. In a medium-sized bowl, whisk together your flour, baking soda, and salt. Add half of the flour mixture to your dough, beat to combine, then add in the rest, and beat to combine, being careful not to over-mix your dough. Fold in your
and walnuts.
3. Roll your dough into 2-tablespoon sized balls and place them about 2 inches apart on parchment-lined baking sheets. Bake for 11-13 minutes or so, until golden and mostly set but not browned. Allow the cookies to cool slightly on your baking sheets for 5 minutes or so, before moving them to another surface to cool completely. These will keep well, covered in an airtight container, at room temperature, for up to 5 days. These cookies will also freeze well for up to 3 months.
