Walnut Chocolate Chip Cookies
The best walnut chocolate chip cookies: They are chewy in the middle, have crispy edges, and are loaded with walnuts and melty chocolate chips. What could you ask more from a cookie?
Servings 44
Calories 92kcal
Equipment
- Stand mixer with a paddle attachment or electric mixer
- Baking sheets (Note 1)
Ingredients
Cookies (Note 2):
- 1 ¼ sticks unsalted butter soft, 150 g/ 5.5 oz
- 2/3 cup light brown sugar 130 g/ 4.5 oz
- 2/3 cup granulated sugar 130 g/ 4.5 oz
- 1 egg large
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour 200 g/ 7 oz
- 1 ¼ teaspoons baking powder
- 1 teaspoon cinnamon
- 1 pinch salt
- 1 tablespoon water
- 1 ½ cups semisweet chocolate chips 250 g/ 9 oz
- ¾ cup walnuts chopped, 110 g/ 4 oz
Glaze:
- 1 cup confectioners’ sugar
- ½ - 1 tablespoon water
Instructions
Cookies:
- Cream the soft butter, light brown sugar, and granulated sugar in a large bowl. Add the egg and vanilla extract and cream again.
- Mix flour, baking powder, cinnamon, and salt in another bowl. Sift them over the butter mixture, add 1 tablespoon of water, and mix.
- Add the chocolate chips and the chopped walnuts and fold them into the dough using a spoon or your hand. Make sure that they are evenly distributed in the dough.
- Chill: Wrap the dough in plastic wrap and refrigerate it for 1 hour.
- Preheat the oven to 360°F/180°C (fan-assisted oven 320°F/160°C). Line two baking sheets with parchment paper.
- Form the dough balls and place them on the prepared baking sheets. I had 44 dough balls about the size of a large cherry, each weighing about 0.7-0.8 oz/ 20-22 g. Place them on the prepared baking sheets leaving enough space between them as they will spread (Note 3).
- Bake the cookies for 10-12 minutes until golden brown around the edges. Remove them from the oven and let them rest on the trays for about 10 minutes to firm up (Note 4).
- Transfer them to wire racks to cool completely.
Glaze:
- Mix the confectioners’ sugar with ½ tablespoon water and stir well. Add a few drops more water at a time until you reach the desired consistency; the paste should be thick yet pourable.
- Glaze the cookies using a teaspoon. Let the glaze set before transferring the chocolate chip walnut cookies to an airtight container.
Notes
- Baking sheets and oven: You will need at least two baking sheets to make things easy. It’s preferable to use a fan-assisted oven if possible, allowing you to bake two batches of cookies simultaneously. If you only have one or two baking trays, always let the tray cool completely before placing the next batch of cookie dough balls on it. If the tray is hot, the ingredients in the dough will start to melt before they have the chance to start baking.
- Measuring ingredients: I always recommend using a digital kitchen scale in baking; it guarantees the best results. I’ve also tested this recipe using cups, but the metric measurements are always more reliable, especially when it comes to flour and butter (Amazon affiliate link)
- Chilling: Keep the dough that is still waiting to be baked refrigerated. You can form all the balls at once and keep them in the fridge until it’s their turn to be baked.
- Let the baking trays cool before placing the next cookie dough on them.
Nutrition
Serving: 1cookie | Calories: 92kcal | Carbohydrates: 16g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 4mg | Sodium: 16mg | Potassium: 55mg | Fiber: 1g | Sugar: 9g | Vitamin A: 10IU | Vitamin C: 0.03mg | Calcium: 17mg | Iron: 1mg