Chocolate Chip Walnut Cookies
These thick Chocolate Chip Walnut Cookies are made with toasted walnuts to produce a wonderful delicious nutty flavor.
Servings: 22 cookies
Calories: 316kcal
Ingredients
- 1 cup unsalted butter melted
- 1 cup brown sugar packed
- ½ cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3 ¼ cup all-purpose flour
- 1 ¼ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups semi-sweet chocolate chips
- ½ cup walnuts chopped then measured
Instructions
- Preheat the oven to 350ºF and line cookie sheets with parchment paper.
- If using toasted walnuts, add them to a skillet in a single layer and toast over medium heat for about 3 to 4 minutes. Stir occasionally and remove from the heat.
- Either in the microwave or on the stove melt the butter and then set aside.
- Combine the all-purpose flour, baking powder, and salt together in a bowl.
- Transfer the melted butter to a large bowl and mix in the brown sugar and granulated sugar.
- Add in the vanilla extract as well as the two eggs. Beat until just combined.
- Slowly mix the dry ingredients into the wet ingredients and mix until a soft dough forms.
- Stir the chocolate chips and chopped walnuts into the cookie dough.
- Using a #20 cookie scoop (or by three tablespoons) scoop the dough and roll it into a ball.
- Press extra chocolate chips and walnuts into the cookie balls and place them onto the prepared cookie sheet.
- Bake for 9-11 minutes or until the tops of the cookies is golden.
- Allow the cookies to cool for 10 minutes before transferring them to a wire rack to cool completely.
Notes
These cookies can be frozen for up to 3 months and will last 2 to 4 days at room temperature.
Nutrition
Serving: 1cookie | Calories: 316kcal | Carbohydrates: 38g | Protein: 4g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 38mg | Sodium: 191mg | Potassium: 146mg | Fiber: 2g | Sugar: 20g | Vitamin A: 288IU | Vitamin C: 0.03mg | Calcium: 42mg | Iron: 2mg
