Chocolate Chunk Walnut Chewies Recipes

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CHOCOLATE CHEWIES



Chocolate Chewies image

If you love the chocolate chewies that Safeway sells, then this recipe is for you! It's wheat free, and the only fat comes from nuts. I got this recipe from another website and have altered it slightly to make it more like the Safeway cookies. Next time I make this recipe, I'm going to try substituting walnuts for the pecans. Enjoy!

Provided by AMC3972

Categories     Drop Cookies

Time 25m

Yield 18-20 cookies, depending on size

Number Of Ingredients 8

2 cups chopped pecans
3 large egg whites (do not use egg substitutes)
2 cups powdered sugar
1/2 cup unsweetened cocoa powder, plus
2 tablespoons unsweetened cocoa powder
2 tablespoons ground-up pecans
1 pinch salt
3/4 teaspoon vanilla

Steps:

  • Pre-heat oven to 325 degrees F; line cookie sheet(s) with parchment paper.
  • Toast nuts until fragrant and brown. Cool.
  • Beat egg whites one at at time, then continue beating while adding powdered sugar, cocoa powder, and salt. Add vanilla; beat 2 minutes on high speed.
  • Fold in toasted pecans. Drop by heaping tablespoon on baking sheet 2-inches apart.
  • Bake in the middle of the oven 15-18 minutes or until dry on surface but soft in the center when pressed. DON'T OVERBAKE. Cool. Store in an airtight container for 3 days, or freeze up to 1 month.

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

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

FLOURLESS CHOCOLATE-WALNUT COOKIES



Flourless Chocolate-Walnut Cookies image

This signature Payard treat delivers a delicious dose of heart-healthy fat and antioxidants, courtesy of the nuts and cocoa.

Provided by Francois Payard

Categories     Cookies     Chocolate     Nut     Dessert     Bake     Christmas     Passover     Low Carb     Vegetarian     Kid-Friendly     Oscars     New Year's Eve     Walnut     Fall     Winter     Shower     Healthy     Christmas Eve     Engagement Party     Party     Potluck     Self     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 60 cookies

Number Of Ingredients 7

Parchment paper
2 1/2 cups walnut halves
3 cups confectioners' sugar
1/2 cup plus 3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
4 egg whites
1 tablespoon vanilla extract

Steps:

  • Position 2 racks in the upper and lower thirds of oven. Heat oven to 350°. Line 2 large baking sheets with parchment paper. Place walnuts on a work surface and finely chop. Transfer to a separate large baking sheet and toast until fragrant, about 9 minutes. Let cool. Mix sugar, cocoa and salt in a bowl. Stir in walnuts. Add egg whites and vanilla; beat with a fork or electric mixer on medium until batter is just moistened. (Do not overbeat batter or it will stiffen.) Drop batter by the teaspoonful onto baking sheets in evenly spaced mounds. Bake cookies until tops are lightly cracked and glossy, about 15 minutes. Repeat with remaining batter. Store in an airtight container at room temperature for up to 1 week.

CHOCOLATE CHUNK WALNUT BLONDIES



Chocolate Chunk Walnut Blondies image

Put a stack of these beauties out at a potluck and you'll find only crumbs on your platter when it's time to head home. Everyone will be asking who made those scrumptious blondies, so be sure to bring copies of the recipe! -Peggy Woodward, Taste of Home Senior Food Editor

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 11

1 cup butter, melted
2 cups packed brown sugar
2 teaspoons vanilla extract
2 large eggs, room temperature
2 cups all-purpose flour
1/2 cup ground walnuts
1 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon baking soda
1 cup chopped walnuts, toasted
1 cup semisweet chocolate chunks

Steps:

  • Preheat oven to 350°. Line a greased 13x9-in. pan with parchment, letting ends extend up sides; grease paper. Or grease three 6-1/2-inch cast-iron skillets. , In a large bowl, mix butter, brown sugar and vanilla until blended. Add eggs, 1 at a time, whisking to blend after each addition. In another bowl, mix flour, ground walnuts, baking powder, salt and baking soda; stir into butter mixture. Fold in walnuts and chocolate chunks., Spread into prepared pan. Bake until a toothpick inserted in center comes out clean, 30-35 minutes (do not overbake). Cool completely in pan on a wire rack. Lifting with parchment, remove from pan. Cut into bars. Store in an airtight container.

Nutrition Facts : Calories 260 calories, Fat 15g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 140mg sodium, Carbohydrate 32g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.

BEST BIG, FAT, CHEWY CHOCOLATE CHIP COOKIE



Best Big, Fat, Chewy Chocolate Chip Cookie image

These cookies are the pinnacle of perfection! If you want a big, fat, chewy cookie like the kind you see at bakeries and specialty shops, then these are the cookies for you!

Provided by ELIZABETHBH

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 40m

Yield 18

Number Of Ingredients 10

2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, melted
1 cup packed brown sugar
½ cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
  • Sift together the flour, baking soda and salt; set aside.
  • In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
  • Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Nutrition Facts : Calories 284.7 calories, Carbohydrate 40.1 g, Cholesterol 42 mg, Fat 13.9 g, Fiber 1.5 g, Protein 2.8 g, SaturatedFat 8.4 g, Sodium 110.7 mg, Sugar 27.7 g

OATMEAL CHOCOLATE COCONUT CHEWY



Oatmeal Chocolate Coconut Chewy image

A chewy oatmeal cookie with chocolate chips, shredded coconut, and chopped nuts. Great with or without nuts and coconut.

Provided by Woody Broadhurst

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Yield 30

Number Of Ingredients 13

1 cup butter, softened
1 ¼ cups packed brown sugar
½ cup white sugar
2 eggs
2 tablespoons milk
2 teaspoons vanilla extract
1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
3 cups rolled oats
2 cups semisweet chocolate chips
1 cup chopped walnuts
1 cup shredded coconut

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the milk and vanilla. Combine the flour, baking soda and salt; stir into the sugar mixture until well blended. Stir in the oats, chocolate chips. walnuts and coconut until evenly distributed. Drop by rounded tablespoons onto ungreased cookie sheet.
  • Bake 10 to 12 minutes in the preheated oven for a chewy cookie or 14 minutes for a firmer cookie.
  • Cool for 1 minute on the cookie sheet and then remove to wire rack. Cool completely and then store in tightly sealed container.

Nutrition Facts : Calories 255.7 calories, Carbohydrate 32.4 g, Cholesterol 28.7 mg, Fat 13.7 g, Fiber 2.2 g, Protein 3.5 g, SaturatedFat 7 g, Sodium 140.9 mg, Sugar 19.6 g

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Top Asked Questions

How to bake chocolate chip cookies with walnuts?
Fold in chocolate chips and chopped walnuts to cookie dough. Drop large spoonfuls of dough onto prepared baking sheet. Bake for 8-11 minutes. They will be slightly browned on top. Transfer cookies to cooling rack and allow to cool.
What kind of cookies have walnuts in them?
The perfect Walnut Chocolate Chip Cookies, chewy, chocolaty, and full of delicious walnuts. These cookies come together quickly and are perfect so satisfy your cookie needs! These are the best walnut chocolate chip cookies ever!
How do you make brownies with vanilla and chocolate chips?
Add vanilla and mix well. Gradually add flour mixture until just blended. Stir in chocolate chips and walnuts (if used). Drop by rounded teaspoons, placed well apart, onto lightly greased or nonstick baking sheets. Bake until cookies are well browned (12 to 14 minutes).

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