Introduction
Who doesn’t love a good cookie? Especially when they’re loaded with crunchy walnuts and gooey chocolate chips like these Walnut Chocolate Chip Cookies. This recipe is perfect for satisfying your sweet tooth or impressing your friends and family with your baking skills.
Ingredients
To make this recipe, you will need the following ingredients:
- 200g all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 115g unsalted butter, at room temperature
- 100g granulated sugar
- 100g brown sugar
- 1 egg, at room temperature
- 1 tsp vanilla extract
- 100g chopped walnuts
- 100g chocolate chips
Instructions
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Preheat the oven to 180°C.
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In a medium bowl, whisk together the flour, baking powder, and salt.
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In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
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Beat in the egg and vanilla extract.
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Gradually stir in the flour mixture until just combined.
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Fold in the chopped walnuts and chocolate chips.
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Scoop tablespoons of the dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
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Bake for 10-12 minutes or until the edges are lightly golden brown.
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Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Variations
If you don’t have walnuts or want to try a different flavor, you can easily swap them out for another type of nut like almonds or pecans. You could also try adding in some dried fruit like cranberries or raisins for a fun twist.
For a vegan version, you can substitute the butter with vegan butter or coconut oil and use a flax egg instead of a regular egg. Make sure to use vegan chocolate chips as well.
Conclusion
These Walnut Chocolate Chip Cookies are the perfect balance of sweet and nutty. They’re easy to make and perfect for sharing with friends and family. Give them a try and let us know what you think!
FAQ
Can I use a different type of nut instead of walnuts?
Yes, you can use any type of nut you prefer or have on hand, such as pecans or almonds. Just make sure to chop them into small pieces before adding them to the cookie dough.
Can I use milk chocolate instead of dark chocolate chips?
Absolutely! You can use any type of chocolate chips you prefer, or even a combination of different types. Just keep in mind that milk chocolate chips will give the cookies a sweeter taste compared to dark chocolate chips.
Can I use margarine instead of butter?
You can use margarine instead of butter, but keep in mind that the cookies may have a slightly different texture and taste. Butter has a higher fat content than margarine, which can affect the cookies’ texture and spread.
How long do these cookies stay fresh?
These cookies can be stored in an airtight container at room temperature for up to 5 days. If you want to keep them fresh longer, you can freeze them for up to 3 months.
Can I refrigerate the cookie dough before baking?
Yes, you can refrigerate the cookie dough for up to 24 hours before baking. This can help the flavors develop and also prevent the cookies from spreading too much while baking.
How many cookies does this recipe make?
This recipe makes about 20-24 cookies, depending on the size of the dough balls you scoop.
Can I add other mix-ins to the cookie dough?
Yes, you can add other mix-ins to the cookie dough, such as dried fruit or shredded coconut. Just keep in mind that adding too many mix-ins can affect the cookies’ texture and spread.
Can I make these cookies gluten-free?
Yes, you can make these cookies gluten-free by using a gluten-free flour blend instead of all-purpose flour. You can also find gluten-free oats and chocolate chips to use in the recipe.
Can I use a cookie scoop instead of rolling the dough into balls?
Yes, using a cookie scoop is a great way to ensure that all the cookies are the same size and shape. Just make sure to flatten the dough balls slightly with your fingers before baking.
Can I substitute honey for the granulated sugar?
While honey can be used as a sweetener in baking, it may affect the cookies’ texture and spread. It’s best to stick with granulated sugar for this recipe.
