CHOCOLATE WALNUT COOKIES
These vegan cookies are amazing. Share these with friends before telling them they're vegan, they're sure to be surprised. I used Earth Balance® butter spread if you happen to be unsure if the substitute you use is vegan. I also made the applesauce myself because its simple, and because you can control the sweetness. I personally always use whole wheat or white whole wheat flour when I bake, and I love to add flaxseed meal in everything I can. It just makes everything taste better, and adds plenty of fiber and protein to delicious baked goods. (If you insist, you can use butter.)
Provided by Daniel Joseph
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 30m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Combine flour, cocoa powder, flax seed meal, baking powder, baking soda, and salt in a large bowl.
- Combine sugar, vegan butter, and cinnamon applesauce in a separate bowl. Mix until smooth. Pour into the flour mixture; beat until thoroughly combined. Fold in walnuts. Drop spoonfuls of dough 1 inch apart onto the prepared baking sheet.
- Bake in the preheated oven until a toothpick inserted into the center of a cookie comes out clean, 15 to 20 minutes.
Nutrition Facts : Calories 120.1 calories, Carbohydrate 15 g, Fat 6.7 g, Fiber 1.7 g, Protein 1.8 g, SaturatedFat 1.5 g, Sodium 100.3 mg, Sugar 8.6 g
MURDOCK RECIPE: CHOCOLATE WALNUT COOKIES
Steps:
- Preheat oven to 350 degrees. Line two cookie sheets with parchment paper and lightly spray with nonstick spray.
- Spread walnuts on baking sheet and toast in oven for 10 minutes. Let cool.
- Meanwhile, beat egg whites in mixer using whisk attachment until soft peaks form, 5-8 minutes.
- In a separate large mixing bowl, whisk sugar, cocoa, walnuts and salt together. Gently fold in egg whites and vanilla. Do not overbeat.
- Spoon batter on parchment-lined cookie sheets to make 12 large cookies, six on each sheet. They do spread and may touch each other but come easily apart.
- Bake for 10 minutes, switch trays (top and bottom) and turn them and bake for 10 more minutes or until tops are glossy and slightly cracked. Remove from oven and slide parchment off baking sheet to cooling rack.
- Store in an airtight container for up to three days.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 8 grams, Carbohydrate 35 grams, Fat 10 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 69 milligrams, Sugar 30 grams
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
SPUMA DI MORTADELLA
Provided by Frank Bruni
Categories easy, quick, dips and spreads, appetizer
Time 5m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Pulse the mortadella in a food processor until finely ground. Add ricotta, Parmigiano and cream. Blend until smooth. Add nutmeg, and season with salt and pepper to taste. Serve with thin slices of toasted ciabatta.
Nutrition Facts : @context http, Calories 169, UnsaturatedFat 7 grams, Carbohydrate 2 grams, Fat 14 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 6 grams, Sodium 514 milligrams, Sugar 0 grams
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.
CHOCOLATE CHIP WALNUT COOKIES
Chocolate Chip Walnut Cookies
Provided by Pizzazzerie
Time 27m
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Line two baking sheets with parchment paper. Spread out walnuts on baking sheet and bake for 8 minutes or until golden brown and lightly toasted. Remove from oven and set aside.
- Beat butter, granulated sugar and brown sugar in bowl of electric mixer on medium speed until smooth. Add eggs one at a time, beating thoroughly. Stir in vanilla extract.
- Combine flour, baking soda, cinnamon, and salt in a medium bowl and stir to combine. Slowly add dry ingredients to wet ingredients and beat for about 1 minute or until combined.
- Stir in chocolate chips and chopped walnuts. Form cookie dough into 1-inch balls and place onto prepared baking sheet. Lightly press down on each round ball with the back of a spoon to flatten slightly before baking.
- Bake for 10 to 12 minutes or until lightly golden. Cool 2 minutes on pan, then transfer to wire racks to cool completely.
Nutrition Facts : Calories 217 cal, SaturatedFat 6 g, UnsaturatedFat 3 g, Cholesterol 24 mg, Carbohydrate 28 g, Sugar 18 g, Protein 3 g
WALNUT CHOCOLATE CHIP COOKIES
Nothing is better than a batch of homemade cookies and these are sure to become a favorite in your family. The walnuts adds a wonderful crunch.-Bethany Thayer, Troutville, Virginia
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, lightly cream the margarine and sugars. Add eggs, one at a time, beating well after each addition. Beat in yogurt and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in chocolate chips and walnuts. , Drop by heaping tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 375° for 8-10 minutes or until golden brown. Remove to wire racks.
Nutrition Facts : Calories 95 calories, Fat 4g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 94mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
THE BEST CHOCOLATE CHIP AND WALNUTS COOKIES
The Best Chocolate Chip And Walnuts Cookies recipe out there! This might be a keeper for some of you if you like soft cookies inside and crunchy outside.
Provided by The Bossy Kitchen
Categories Dessert
Time 31m
Number Of Ingredients 12
Steps:
- Preheat oven to 375F.
- Beat together butter, brown sugar, white sugar, egg, and vanilla until smooth and well combined.
- In a different bowl, mix flour, salt, baking soda, baking powder.
- Add the flour to the previous mixture and mix until well incorporated.
- Add the chocolate chips and the nuts.
- Mix well.
- Scoop 1/4 cup batter for each cookie about 2 inches apart on baking sheets lined with parchment paper.
- Bake for 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.
Nutrition Facts : Calories 299 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 37 milligrams cholesterol, Fat 15 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 198 milligrams sodium, Sugar 24 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
CHOCOLATE CHIP WALNUT COOKIES
The thickest, softest chocolate chip cookies loaded with chocolate chips and chopped walnuts! If you have ever had a cookie from Levain Bakery in NYC you will love these!
Provided by Shelly
Categories Cookies
Time 18m
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix together the butter and all the sugars together for 30 seconds on low speed. Turn the mixer up to medium speed and mix for 4 minutes until combined and fluffy.
- Add in the eggs, vanilla, salt, baking soda, and corn starch and mix for 1 minute until smooth, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add in the flour, mixing until just combined.
- With mixer still on low, add in the chocolate chips and walnuts until incorporated.
- Using a large (3 tablespoon) cookie scoop, portion the dough onto the prepared baking sheet 2 inches apart.
- Bake for 8-9 minutes, until the edges and tops are lightly golden.
- Allow the cookies to cool for 2-3 minutes on the baking sheet, and then transfer to a wire rack to cool completely.
Nutrition Facts : ServingSize 1 cookie, Calories 368 calories, Sugar 25.8 g, Sodium 173 mg, Fat 21.6 g, SaturatedFat 10.4 g, TransFat 0 g, Carbohydrate 41.8 g, Fiber 2.8 g, Protein 5.5 g, Cholesterol 39.1 mg
OLD-FASHIONED BLACK WALNUT COOKIES RECIPE
These old-fashioned black walnut cookies are made with butter and brown sugar. The cookies are dipped in granulated sugar before baking.
Provided by Diana Rattray
Categories Cookies and Candy Snack Dessert
Time 29m
Number Of Ingredients 9
Steps:
- Gather the ingredients. Heat the oven to 375 F.
- Grease a large baking sheet or line with parchment paper.
- In a mixing bowl with an electric mixer, cream the brown sugar and butter until light. Add egg and vanilla; beat well.
- In another bowl, combine the dry ingredients-flour, baking soda, and salt-and mix to blend well.
- Add the flour mixture to the creamed mixture along with the black walnuts; mix well.
- Shape the dough into small balls about the size of walnuts.
- Dip the cookie balls in sugar. Place them on the prepared cookie sheet and press with the bottom of a glass to flatten slightly.
- Bake the cookies in the preheated oven for 12 to 15 minutes.
Nutrition Facts : Calories 108 kcal, Carbohydrate 15 g, Cholesterol 12 mg, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, Sodium 71 mg, Sugar 11 g, Fat 5 g, ServingSize 36 cookies (36 servings), UnsaturatedFat 0 g
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.
POLVORONES: GROUND WALNUT COOKIES
Polvo means powder in Spanish, which is exactly what these crumbly and buttery cookies turn into in your mouth. My mom made polvorones for us every Christmas. These melt-in-your-mouth Mexican wedding cookies are very easy to prepare and are the perfect accompaniment for a warm cup of after-dinner coffee, or for dipping in hot chocolate as I did when I was a child.
Provided by Marcela Valladolid
Time 2h8m
Yield about 4 dozen
Number Of Ingredients 6
Steps:
- Using an electric mixer, beat the butter in a large bowl until light and fluffy. Add the sugar and beat until well blended. Beat in the flour, and then the ground and chopped walnuts. Divide the dough in half, forming each half into a ball. Wrap separately in plastic and chill until cold, about 30 minutes.
- Preheat the oven to 325 degrees F.
- Working with half of the chilled dough at a time while keeping the rest in the fridge, roll the dough by 2 teaspoonfuls between your palms into balls. Arrange the balls on a large baking sheet, spacing them 1/2-inch apart.
- Bake the cookies until golden brown on the bottom and just pale golden on top, about 18 minutes. Cool the cookies for 5 minutes on the baking sheet. Toss the warm cookies in the powdered sugar. Transfer the sugar-coated cookies to a rack to cool completely. (The cookies can be prepared 2 days ahead. Store in an airtight container at room temperature). Sift additional powdered sugar over the cookies, if desired, before serving.
OATMEAL COCONUT DREAM COOKIES RECIPE
Yield 20
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, combine egg, and softened margarine.
- Mix in the sugars and vanilla.
- Continue mixing and add flour, old fashioned oats, salt, baking soda, coconut walnuts, and chocolate chips.
- Scoop into small bowls and place on cookie sheet.
- Bake for 8-10 minutes or until the edges are golden.
MERINGUES, CHOCOLATE WALNUT
Steps:
- Directions
- 1. Preheat oven to 275°F. Line 2 cookie sheets with parchment paper.
- 2. In a medium, clean, grease-free bowl with an electric mixer on high speed, whip egg whites until foamy. Add cream of tartar and whip until soft peaks form. Add sugar gradually, whipping until stiff but not dry peaks form. Beat in vanilla. Fold in chocolate chips and walnuts. Drop by generously rounded teaspoon 2 inches apart on cookie sheets.
- 3. Bake until completely firm and dry, but still white, about 25 minutes; you should be able to lift cookies from pan. Slide parchment onto racks to cool cookies completely.
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- Preheat oven to 350 degrees and line two baking sheets with parchment paper. Melt chocolate and butter in a medium saucepan on low heat, stirring constantly until the chocolate is ¾ of the way melted. Remove from heat and let the mixture sit as the chocolate continues to melt. Stir occasionally until smooth, then set aside.
- In a stand mixing bowl, beat the eggs, sugar, vanilla, baking powder and salt on high speed 5-6 minutes, until the batter is thick, creamy and completely smooth. The dough will be the consistency of brownie batter. Then reduce speed to low and mix in the melted chocolate and coffee until thoroughly combined.
- Fold in flour and cocoa powder just until incorporated, then add the walnuts. Cover the dough and refrigerate for 30 minutes.
- Remove dough from the fridge and form cookies by dropping 2 tablespoons of dough onto the parchment paper about 2 inches apart. (Using a small ice cream scoop really helps with this job!)
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