WEEKDAYS 1e|12c|p

Chocolate-Walnut Cookies

Carla Hall & Daphne Oz
Servings: 24
1 to 2 hr

These warm chocolate cookies are begging to be served with a scoop of vanilla ice cream.

  • Ingredients
  • step-by-step directions
Chocolate-Walnut Cookies
  • 2 1/4 cups All-Purpose Flour
  • 1/4 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 1/2 teaspoon ground Cinnamon
  • 8 ounces cold Unsalted Butter (cut into tablespoon size pieces)
  • 3/4 cup Granulated Sugar
  • 3/4 cup Light Brown Sugar
  • 2 Large Eggs
  • 1 teaspoon Vanilla Extract
  • 2 cups Mini Chocolate Chips
  • 2 cups Walnuts (roughly chopped and toasted)
  • Preheat oven to 350ºF. Combine flour, baking soda, salt and cinnamon. Set aside. Melt 2 ounces butter in microwaveable dish. Set aside.
  • In a stand mixer, cream 6 ounces of cold butter and both sugars until butter is incorporated, being sure not to overmix.
  • Add in eggs and vanilla, and mix until incorporated. With the mixer on low speed, add in melted butter, then gradually add flour mixture. Stir in chocolate chips and walnuts.
  • Place dough in zip top bag and roll 3/4 - 1 inch flat. Chill the dough until firm. Cut the dough into 1/2 inch strips, then 1 inch pieces. Stand the portioned pieces up, on their side, on a parchment lined sheet pan. Bake for 7 to 8 minutes or until the cookies are slightly brown around the edges. Cool slightly on rack. Serve warm.
  • Helpful Tips:
    1. Freezing the dough ensures the ingredients bind together well.
    2. Laying out dough in cubes on a sheet pan ensures a cookie with a gooey center.
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