Chocolate Chunk Walnut Chewies Recipes

CHOCOLATE CHIP WALNUT COOKIES

Chocolate Chip Walnut Cookies image

There is a special little bakery in New York City called Levain Bakery that makes seriously decadent and massively huge cookies, which are the inspiration for these giant treats. These oversized cookies are chewy on the inside and crispy on the outside with chunks of chocolate and slightly sweet walnuts studded throughout. The key to making them so chewy is using only dark brown sugar and skipping the granulated stuff altogether. The molasses in brown sugar gives the cookies the most ideal chewiness and just the right amount of sweetness.

Provided by Food Network Kitchen

Categories dessert

Time 2h20m

Yield 16 to 18 cookies

Number Of Ingredients 11

Ingredients

2 3/4 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
2 1/2 sticks (1 1/4 cups) unsalted butter, at room temperature
1 3/4 cups packed dark brown sugar
2 large eggs
2 teaspoons pure vanilla extract
One 12-ounce bag semisweet chocolate chunks or chips
2 cups walnut halves, roughly chopped
1 tablespoon flaky sea salt

Steps:

Sift the flour, kosher salt, baking powder and baking soda together into a large bowl.
Beat the butter and brown sugar in another large bowl with an electric mixer on medium-high speed, scraping down the sides of the bowl as needed, until pale and fluffy, about 4 minutes. (Use the paddle attachment for a stand mixer.) Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the dry ingredients and beat until combined. Fold in the chocolate chunks and walnuts by hand.
Press plastic wrap directly onto the surface of the dough and refrigerate for at least 1 hour or up to overnight.
Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
Use a 2-ounce ice cream scoop to scoop half the dough onto the prepared baking sheets, spacing about 2 inches apart (you should have about 8 cookies, roughly 3 1/2-ounces each, per baking sheet). Sprinkle the flaky sea salt on top of the dough balls.
Bake, rotating the pans from top to bottom and front to back halfway through, until the cookies are golden around the edges but still soft in the middle, 18 to 20 minutes. Let them cool for 10 minutes on the baking sheets, then transfer to a wire rack to cool completely, about 30 minutes.
Store the cookies in a tightly sealed container at room temperature for up to 5 days.

CHEWY CHOCOLATE CHIP WALNUT COOKIES

Chewy Chocolate Chip Walnut Cookies image

Make and share this Chewy Chocolate Chip Walnut Cookies recipe from Food.com.

Provided by Chef mariajane

Categories Dessert

Time 10m

Yield 4 dozen

Number Of Ingredients 13

Ingredients

1 1/2 cups butter
2 cups light brown sugar, packed
2 cups granulated sugar
4 eggs
2 teaspoons vanilla
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
4 cups flour
4 cups old fashioned oats
2 cups dark chocolate chips
1 cup coconut
2 cups walnuts, chopped

Steps:

Preheat oven to 350°F
Using an electric mixer, cream butter and sugars until light and fluffy. Add the eggs, vanilla and salt and beat well.
In a large bowl, combine baking powder, baking soda, flour, and oats. Stir to combine. Add this mixture to the butter mixture and stir until the dough comes together, then add the chocolate chips, coconut and walnuts and stir again until chips, coconut and walnuts are well integrated through the dough.
Line 4 cookie sheets with parchment paper and scoop out the dough, 12 balls per cookie sheet. Each ball of dough should be about 4 teaspoons. Press the top of each ball gently with the back of a spoon.
Bake for 10-12 minutes or until lightly browned on top. Transfer to wire cooling racks. When cool, the cookies will be crunchy on the outside, and delightfully chewy on the inside.

Nutrition Facts : Calories 3183.5, Fat 157.4, SaturatedFat 77, Cholesterol 394.5, Sodium 1928.8, Carbohydrate 423.7, Fiber 23.7, Sugar 256.8, Protein 46.8

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