Thick and Delicious Chocolate Chip Walnut Cookies
There is nothing like the aroma of freshly baked cookies in the air! My Thick and Delicious Chocolate Chip Walnut Cookies have golden-brown edges, a soft center, and a delightful crunch of toasted walnuts. A modern twist to this timeless indulgent cookie that I have added browned butter, which adds a bit of a nutty flavor to the gooey chocolate.
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Equipment
Ingredients
- 1 1/2 cups white whole wheat flour
- 2 teaspoon corn starch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 cup unsalted butter
- 1 teaspoon pure vanilla extract
- 2 tablespoon milk
- 1 large egg
- 1/2 cup chocolate chip
- 1/4 cup walnuts
Instructions
- Start with preheating the oven to 350 degrees F. Line a cookie sheet with parchment paper.
- Next, brown the butter: Add the butter slices to a small sauce pan on medium/low heat. With a spatula or wooden spoon gently stir the butter around as it melts. To avoid burning, do not leave it unattended. As it melts the butter will begin to foam and turn golden brown in about 15 minutes. Meanwhile the milk solids pieces at the bottom of the pan will be brown and you will smell the nuttiness. When done, transfer to a heat safe dish or glass measuring cup. Set it aside and let cool for 10 minutes.
- In a large mixing bowl, add the dry ingredients and gently whisk together.
- In a mixer, add sugars plus the egg. Cream together at low speed. Then add the brown butter when ready. Follow with the adding the milk and the vanilla.
- In 2-3 batches, mix in the flour. Then fold in the chocolate chips and the crushed walnuts. Then chill batter for one hour.
- Using a medium cookie scoop, scoop out 12 cookies and place about 1 inch apart on the cookie sheet.
- Bake for about 12-13 minutes or until golden brown. When done, let cool for about 10 minutes. Then place cookies on a wire cooling rack.
Notes
Notes:
Browning the butter- I learned to brown butter from Sally's Baking Addiction. She recommends using a light color pan so you can see if the butter is browning. I use metal sauce pan, which works as well. On medium low heat, browning 1 cup of butter can take 15-20 minutes. My oven and stove top are pretty powerful, so I like to keep the heat on the lower side. Also another important tip is don't leave it unattended. Once the butter is foaming and milk solids are turning golden, take it off the heat and transfer to a heat safe dish or glass measuring cup. If you leave it in the hot pan, it will continue to cook and burn it. You can also brown butter in the microwave. Though this is something I haven't tested.
I recipe tested this recipe a few times and at first I used whole wheat flour. I noticed it gave a bit of a dryer texture. I later learned white whole wheat flour has a lighter texture- so baking with it will yield a more softer result. And yes- I agree! Whole wheat flour can be used but the texture will be a bit different.
Storage:
Store any leftover cookies at room temperature in an airtight container for up to 3-4 days. If you want to freeze unbaked cookie dough, use a freezer-safe container and store for up to 3 months. The best way to store cookie dough in the freezer is to scoop the dough into dough balls and then freeze.
Nutrition
Calories: 311kcalCarbohydrates: 31gProtein: 4gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 57mgSodium: 370mgPotassium: 72mgFiber: 2gSugar: 12gVitamin A: 500IUVitamin C: 0.03mgCalcium: 50mgIron: 1mg
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