The Best Chocolate Chip Walnut Cookies

1:02 PM


So I totally stole this recipe from from Sarah at BromaBakery.com she has the most awesome recipes, lifestyle tips and much more. I highly suggest you check her out she's super talented, I will link her website below!

 I came across her Candied Walnut Chocolate Chip Cookie recipe and just had to try it out..nonetheless it was SPECTACULAR that being said I had to share this recipe with you all.


INGREDIENTS FOR THE CANDIED WALNUTS:


  • 3/4 cups roasted unsalted walnuts 
  • 1 tablespoon butter
  • 1/4 cup brown sugar
  • tiny pinch salt
  • tiny pinch cinnamon

INGREDIENTS FOR THE COOKIES:

  • 1/2 cup of salted butter
  • 1/2 cup of light or medium brown sugar
  • 1/4 cup of granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon of vanilla extract 
  • 1/2 teaspoon of salt
  • 1 1/4 cups of Unbleached All-Purpose White Flour
  • 1/2 teaspoon of baking soda
  • 5oz dark chocolate, roughly chopped (I used 3 oz of dark chocolate and it tasted just as good)


DIRECTIONS FOR THE WALNUTS:

  1. Chop walnuts roughly. Line a cookie sheet with parchment paper and set aside.
  2. Melt butter in a medium saucepan. Once melted, add in brown sugar, salt, cinnamon, and chopped walnuts.
  3. Continue to cook for 3-4 minutes, stirring constantly, until the sugar melts completely and the walnuts are well coated.
  4. Transfer to prepared cookie sheet and immediately work to spread walnuts out using a spatula. Allow to cool completely while you make the cookie batter.

DIRECTIONS FOR THE COOKIES:

  1. In a microwave safe bowl, melt butter in the microwave. Remove and pour into medium mixing bowl. (I melted my butter on the stove, which ever you prefer)
  2. Add in both sugars and mix everything together with a spatula. 
  3. Add in egg, vanilla extract, and salt. Stir to combine.
  4. Add in flour and baking soda, stirring only until just incorporated.
  5. Last, fold in chocolate and candied walnuts. (Tip: if your walnuts are bigger or sticking together, give them a quick chop again before folding in.)
  6. Cover bowl with plastic wrap and refrigerate for at least 30 minutes, but up to 1 day.
  7. Preheat oven to 350°F. Line a large cookie sheet with parchment paper. 
  8. Roll refrigerated dough into 2 inch balls and place on cookie sheet, leaving 2 inches between each cookie.
  9. Bake for roughly 10 minutes. The cookies will look underbaked, but they are ready when they are puffed up and barely barely barely golden brown.
  10. Remove from oven and allow to cool for 10 minutes on cookie sheet to continue to crisp up. Then, transfer to a cooling rack to cool completely. 
ENJOY! xo


Check out Sarah's other delicious goods!👇🏽


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