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.
EASY DOUBLE CHOCOLATE WALNUT COOKIES RECIPE
These double chocolate cookies with walnuts are easy. We love them with buttery walnuts, but hazelnuts or almonds would also be delicious. We use a handheld mixer, but a stand mixer works, too.
Provided by Adam and Joanne Gallagher
Time 30m
Yield Makes approximately 20 cookies
Number Of Ingredients 11
Steps:
- Heat the oven to 350 degrees F. Line two baking sheets with parchment paper or use a silicon baking mat.
- Sift the flour, cocoa powder, baking soda, and salt together. Set aside.
- Add the butter, both sugars, and the vanilla to a large bowl. Cream the butter and sugars together until light and fluffy; 3 to 5 minutes. (Or, use a stand mixer fitted with the paddle attachment).
- Scrape the side and bottom of the bowl then add the egg. Mix on medium-low speed for 30 seconds. The egg will not be completely incorporated.
- Turn the speed to the lowest setting. Add the dry ingredients in thirds, beating until just combined; 1 to 2 minutes.
- With the mixer on low, add the walnuts and chocolate chips and mix until just incorporated.
- Drop 1 1/2 tablespoon-mounds, or use a medium cookie scoop, onto baking sheets. Leave 2 inches between the cookies to allow for spreading. Lightly press cookie dough mounds down towards the baking sheet.
- Bake the cookies, one sheet at a time, for 8 to 10 minutes. The edges should be dry and tops slightly cracked. Let the cookies cool on the baking sheet for 2 minutes then transfer to a wire rack to cool completely.
- Store the cookies in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator.
Nutrition Facts : ServingSize 1 cookie, Calories 153, Protein 2 g, Carbohydrate 17 g, Fiber 1 g, Sugar 11 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 21 mg, Sodium 67 mg
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.
CHOCOLATE WALNUT COOKIES
This recipe is a classic and has always been well-received at the cookie swap. I measure out my dry ingredients on a piece of parchment paper and this makes it easier to add into the mixer. I also make large batches of the dough and keep it in the fridge during the holidays so I always have freshly baked cookies on hand when company drops in.
Provided by Food Network
Categories dessert
Time 1h27m
Yield 48
Number Of Ingredients 12
Steps:
- In a medium bowl, sift the flour, cocoa, baking powder, and salt onto a piece of parchment or wax paper. Set aside. In a mixer, beat the butter and sugar until fluffy, about 2 to 3 minutes. Add eggs and vanilla, and mix until combined. On low speed gradually add the flour mixture and mix until incorporated. With a wooden spoon, mix in the walnuts. Add the melted chocolate and milk, and stir to combine well. Refrigerate dough until firm, about 30 minutes.
- Preheat the oven to 350 degrees F.
- Roll dough into 1 1/2-inch logs and refrigerate until firm, about 30 minutes more. Cut logs into 1-inch slices and roll in confectioners' sugar. Transfer to an ungreased cookie sheet and bake until golden around the edges, about 10 to 12 minutes. Cool on wire racks.
DOUBLE CHOCOLATE CHIP AND WALNUT COOKIES
This recipe transforms that boring chip bag cookie recipe into one choke full of antioxidants for heart health. Dark chocolate chips are blending with whole wheat flour and rolled oats that lend a boost of fiber. Freshly chopped walnuts add essential proteins, B vitamins, magnesium, and antioxidants to create cookies that might be heart friendly"er"...except for the butter, never mess with the butter.
Provided by Food Fan
Categories Drop Cookies
Time 25m
Yield 48 cookies
Number Of Ingredients 16
Steps:
- Heat the oven to 350º F. Line a baking sheet with parchment or nonstick baking liner. Combine oats with flours, baking soda, salt, and cinnamon. In a separate bowl, blend butter, sugars, vanilla, and lemon juice. Mix until combined. Add eggs, one at a time, blending well after each until smooth and creamy. Stir in the dry ingredients and blend well. Add chips, nuts, and cranberries to the dough and mix, by hand if necessary, until ingredients are well blended.
- Cover dough and refrigerate for at least 30 minute or up to three days. For best results, chill dough overnight. Spoon rounded spoonfuls of dough onto ungreased baking sheets. Bake for 12-15 minute or until cookies are light brown and still slightly soft in the middle.
- Cool briefly before removing cookies from baking sheet. Parchment paper or liner can be lifted with cookies to another surface for cooling. Store cookies in a sealed container.
Nutrition Facts : Calories 140.8, Fat 8.1, SaturatedFat 4, Cholesterol 19.1, Sodium 72.4, Carbohydrate 16.9, Fiber 1.2, Sugar 10.7, Protein 1.9
DOUBLE DARK-CHOCOLATE WALNUT COOKIES
These scrumptious cookies deliver the combination of flavors of dark-chocolate nut bark. The recipe calls for roughly chopped bar chocolate. If you prefer a less intense dark-chocolate flavor, try slightly less cocoa content. This is for true chocolate lovers only. LOL I got this recipe from a local magazine.
Provided by CookingONTheSide
Categories Drop Cookies
Time 35m
Yield 24-30 cookies, 30 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Cut 8-ounce (2 sticks) unsalted butter into pieces and allow to soften.
- In medium bowl, mix together 1 1/2 cups flour, 1/2 cup cocoa powder, salt and baking powder; set aside.
- On cutting board, chop 5 1/2 ounces dark chocolate into 1/2-inch chunks; set aside.
- Roughly chop 3/4 cup walnuts and set aside.
- In separate bowl using an electric mixer, cream together butter with both sugars. Add the eggs, one at a time, to creamed mixture. Beat in 1 t pure vanilla extract.
- Slowly add dry ingredients to creamed mixture, beating well with electric mixer after each addition.
- Stir in chocolate chunks and walnut pieces using wooden spoon.
- Drop 1 1/2-inch balls of dough onto greased cookie sheet.
- Bake 9 minutes on middle oven rack.
- Let cookies cool for several minutes on cookie sheet before transferring to a cooling rack (they will be too soft when first removed from oven).
Nutrition Facts : Calories 185.3, Fat 11.3, SaturatedFat 6, Cholesterol 28.7, Sodium 80.7, Carbohydrate 21.8, Fiber 1.7, Sugar 14.2, Protein 2.5
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- In the bowl of an electric mixer, beat the butter and sugars until smooth. Add the eggs, one at a time, until well incorporated. Beat in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients, 1 cup at a time, until well combined. Stir in the chocolate and walnuts.
- Using your hands, divide dough into 12 large mounds and place them a few inches apart on the prepared cookie sheets (do not press down). Place the cookie sheets in the freezer for at least 30 minutes.
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