CHOCOLATE CHIP WALNUT COOKIES
Make and share this Chocolate Chip Walnut Cookies recipe from Food.com.
Provided by Kafreen93
Categories Chocolate Chip Cookies
Time 30m
Yield 4 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto pans.
- Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
BEST CHOCOLATE CHIP WALNUT COOKIES
Make and share this Best Chocolate Chip Walnut Cookies recipe from Food.com.
Provided by Honeybeee
Categories Drop Cookies
Time 24m
Yield 30 cookies
Number Of Ingredients 10
Steps:
- In a bowl stir together flour, baking soda, and salt to combine thoroughly; set aside.
- Preheat oven to 375 degrees.
- In mixer bowl combine butter and sugars; beat until fluffy and well blended.
- Beat in egg.
- Add vanilla and mix well.
- Gradually add flour mixture until just blended.
- Stir in chocolate chips and walnuts (if used).
- Drop by rounded teaspoons, placed well apart, onto lightly greased or nonstick baking sheets.
- Bake until cookies are well browned (12 to 14 minutes).
- Cool on wire racks.
CHOCOLATE CHIP WALNUT COOKIES
There is a special little bakery in New York City called Levain Bakery that makes seriously decadent and massively huge cookies, which are the inspiration for these giant treats. These oversized cookies are chewy on the inside and crispy on the outside with chunks of chocolate and slightly sweet walnuts studded throughout. The key to making them so chewy is using only dark brown sugar and skipping the granulated stuff altogether. The molasses in brown sugar gives the cookies the most ideal chewiness and just the right amount of sweetness.
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 16 to 18 cookies
Number Of Ingredients 11
Steps:
- Sift the flour, kosher salt, baking powder and baking soda together into a large bowl.
- Beat the butter and brown sugar in another large bowl with an electric mixer on medium-high speed, scraping down the sides of the bowl as needed, until pale and fluffy, about 4 minutes. (Use the paddle attachment for a stand mixer.) Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the dry ingredients and beat until combined. Fold in the chocolate chunks and walnuts by hand.
- Press plastic wrap directly onto the surface of the dough and refrigerate for at least 1 hour or up to overnight.
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
- Use a 2-ounce ice cream scoop to scoop half the dough onto the prepared baking sheets, spacing about 2 inches apart (you should have about 8 cookies, roughly 3 1/2-ounces each, per baking sheet). Sprinkle the flaky sea salt on top of the dough balls.
- Bake, rotating the pans from top to bottom and front to back halfway through, until the cookies are golden around the edges but still soft in the middle, 18 to 20 minutes. Let them cool for 10 minutes on the baking sheets, then transfer to a wire rack to cool completely, about 30 minutes.
- Store the cookies in a tightly sealed container at room temperature for up to 5 days.
FLOURLESS CHOCOLATE-WALNUT COOKIES
This signature Payard treat delivers a delicious dose of heart-healthy fat and antioxidants, courtesy of the nuts and cocoa.
Provided by Francois Payard
Categories Cookies Chocolate Nut Dessert Bake Christmas Passover Low Carb Vegetarian Kid-Friendly Oscars New Year's Eve Walnut Fall Winter Shower Healthy Christmas Eve Engagement Party Party Potluck Self Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Makes 60 cookies
Number Of Ingredients 7
Steps:
- Position 2 racks in the upper and lower thirds of oven. Heat oven to 350°. Line 2 large baking sheets with parchment paper. Place walnuts on a work surface and finely chop. Transfer to a separate large baking sheet and toast until fragrant, about 9 minutes. Let cool. Mix sugar, cocoa and salt in a bowl. Stir in walnuts. Add egg whites and vanilla; beat with a fork or electric mixer on medium until batter is just moistened. (Do not overbeat batter or it will stiffen.) Drop batter by the teaspoonful onto baking sheets in evenly spaced mounds. Bake cookies until tops are lightly cracked and glossy, about 15 minutes. Repeat with remaining batter. Store in an airtight container at room temperature for up to 1 week.
PASSOVER CHOCOLATE WALNUT COOKIES
These cookies are so delicious you'll want to make them all year round! Crispy, fudgy, with just the right amount of crunch!
Provided by Amy O.
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 1h
Yield 48
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease baking sheets.
- Melt bittersweet chocolate and margarine together in the top of a double boiler over barely simmering water, stirring frequently and scraping down the sides with a rubber spatula, about 5 minutes. Remove from heat and cool.
- Combine potato starch and baking powder in a bowl.
- Beat eggs, sugar, and vanilla extract together in a separate large bowl with an electric mixer on medium speed until light and fluffy, about 5 minutes.
- Fold the cooled chocolate mixture, potato starch mixture, chocolate chips, and walnuts into egg mixture until just combined.
- Drop spoonfuls of batter onto the prepared baking sheet.
- Bake cookies in the preheated oven for 4 minutes, turn baking sheets the opposite way in the oven, and bake until cookies are crisp on the edges, about 6 more minutes.
- Let cookies cool on sheets for about 5 minutes; transfer to wire racks to finish cooling.
Nutrition Facts : Calories 100.1 calories, Carbohydrate 9.9 g, Cholesterol 8 mg, Fat 6.7 g, Fiber 1 g, Protein 1.5 g, SaturatedFat 2.4 g, Sodium 11.6 mg, Sugar 8.2 g
CHOCOLATE-WALNUT FILLING
Use this filling for our Walnut Cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 1/4 cups, enough for 25 cookies
Number Of Ingredients 5
Steps:
- Cream butter and sugar on medium speed until light and fluffy. Beat in walnuts and salt until combined. Beat in chocolate. Use immediately.
MAGIC WALNUT COOKIES
Crisp walnut cookies sandwiched around rich chocolate filling.
Provided by anonymous
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Yield 18
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F ( 175 degrees C ). Line baking sheets with parchment paper.
- In a small bowl mix together the egg whites, sugar, and nuts until well blended. Drop dough by teaspoonfuls, three inches apart, onto the lined cookie sheets. Using the back of a spoon, dipped in water, flatten into rounds about 1.5 inches in diameter. Bake for 8 to 10 minutes in the preheated oven. Cookies should be lightly browned. Let cool slightly before removing from sheets. If the cookies are stuck, they need to be baked a little longer.
- In a plastic bowl, melt the chocolate in the microwave oven, stirring every 15 or 30 seconds until smooth and creamy. This can also be done over a double boiler. Spread the chocolate onto the flat side of a cookie and stick it together with the flat side of another cookie to make a sandwich until all the cookies are used up.
Nutrition Facts : Calories 133.1 calories, Carbohydrate 17.9 g, Fat 7.1 g, Fiber 1 g, Protein 1.8 g, SaturatedFat 2.1 g, Sodium 7.3 mg, Sugar 16.4 g
CHEWY CHOCOLATE-WALNUT COOKIES
Make the day extra special with our Chewy Chocolate-Walnut Cookies. What's the secret to these chocolate-walnut cookies? It's MIRACLE WHIP Dressing!
Provided by My Food and Family
Categories Recipes
Time 22m
Yield Makes about 6-1/2 doz. or 26 servings, 3 cookies each.
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Beat cake mix, eggs and dressing in large bowl with mixer until well blended. Stir in remaining ingredients.
- Drop rounded teaspoonfuls of dough, 2 inches apart, onto greased baking sheets.
- Bake 10 to 12 min. or until cookies are slightly firm to the touch. Cool completely on wire racks.
Nutrition Facts : Calories 80, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
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- Preheat the oven to 350°. Position 2 racks in the upper and lower thirds of the oven. Line 2 large rimmed baking sheets with parchment paper.
- Spread the walnut halves on a large rimmed baking sheet and toast in the oven for about 9 minutes, until they are golden and fragrant. Let cool slightly, then transfer the walnut halves to a work surface and finely chop them.
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- Bake the cookies for about 20 minutes, until the tops of the cookies are glossy and lightly cracked and feel firm to the touch; shift the pans from front to back and top to bottom halfway through.
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