Why you’ll love Walnut Cookies
Perfect Flavour Combination: The rich, nutty flavour of walnuts pairs beautifully with the deep, sweet notes of chocolate chunks, creating a balanced and indulgent treat.
Crunchy and Chewy Texture: The contrast between the crunchy walnuts and the gooey chocolate chunks adds an exciting and satisfying texture to every bite.
Homemade Appeal: Freshly baked walnut and chocolate chunk cookies fill your home with an irresistible aroma and offer a homemade comfort that store-bought cookies can’t match.
Versatile Delight: These cookies are perfect for any occasion, whether it’s a cozy afternoon snack, a sweet ending to a meal, or a thoughtful homemade gift.
Top Tips
Use Quality Ingredients:
- Chocolate: Opt for high-quality chocolate chunks or bars instead of regular chocolate chips. They melt better and provide a richer chocolate flavor.
- Walnuts: Use fresh, high-quality walnuts. Toasting them slightly before adding them to the dough can enhance their flavour and crunch.
Properly Cream the Butter and Sugar:
- Mixing: Ensure the butter and sugar are well-creamed to create a light and fluffy base. This helps incorporate air into the dough, leading to a better texture.
- Temperature: Use room browned or melted butter to make creaming easier and more effective.
Chill the Dough:
- Flavour and Texture: Chilling the dough for at least 30 minutes before baking helps the cookies maintain their shape and develop a deeper flavour.
- Ease of Handling: Cold dough is easier to scoop and handle, preventing excessive spreading during baking.
Monitor Baking Time:
- Avoid Overbaking: Keep an eye on the cookies and remove them from the oven when the edges are golden but the centres are still slightly soft. They will continue to set as they cool.
Add a Sprinkle of Sea Salt:
- Enhance Flavour: A light sprinkle of sea salt on top of the cookies before baking can enhance the overall flavour, balancing the sweetness of the chocolate and adding a gourmet touch.
Ingredients you’ll need to make Walnut Cookies
- 115 g Unsalted Butter browned or melted
- 50 g Brown Sugar
- 50 g Sugar
- 1 tsp Vanilla Extract
- 1 Egg
- 1/2 tsp Salt
- 150 g Plain Flour
- 100 g Chocolate Chunks
- 50 g Walnut chopped
- 1/2 tsp Baking Soda
How to make Walnut Cookies
- In a mixing bowl whisk together the browned butter and both sugars. Feel free to use melted butter if you don’t want to brown it.
- Add in the vanilla extract, salt and egg and whisk until combined.
- Add in the chocolate chunks and chopped walnuts and mix until combined.
- Sift in the plain flour and baking soda and fold until you get a thick cookie dough.
- Scoop the cookie dough with a medium sized ice cream scoop (50g) and place onto a baking tray lined with baking paper.
- Top with cookie dough balls walnut and chocolate pieces and then refrigerate for at least 30 mins.
- Bake in a pre-heated oven at 180°C for 12 mins and then allow to cool slightly before tucking in.
Other recipes you might like
Hazelnut Chocolate Chip Cookies – Hazelnut Chocolate Chip Cookies – My Simple Eats
Strawberry Cheesecake Cookies – Strawberry Cheesecake Cookies – My Simple Eats
Bakery Style Chocolate Chip Cookies – Bakery Style Chocolate Chip Cookies – My Simple Eats
Walnut Cookies
Ingredients
- 115 g Unsalted Butter browned or melted
- 50 g Brown Sugar
- 50 g Sugar
- 1 tsp Vanilla Extract
- 1 Egg
- 1/2 tsp Salt
- 150 g Plain Flour
- 100 g Chocolate Chunks
- 50 g Walnut chopped
- 1/2 tsp Baking Soda
Instructions
- In a mixing bowl whisk together the browned butter and both sugars. Feel free to use melted butter if you don't want to brown it.
- Add in the vanilla extract, salt and egg and whisk until combined.
- Add in the chocolate chunks and chopped walnuts and mix until combined.
- Sift in the plain flour and baking soda and fold until you get a thick cookie dough.
- Scoop the cookie dough with a medium sized ice cream scoop (50g) and place onto a baking tray lined with baking paper.
- Top with cookie dough balls walnut and chocolate pieces and then refrigerate for at least 30 mins.
- Bake in a pre-heated oven at 180°C for 12 mins and then allow to cool slightly before tucking in.
