Chocolate Nut Cookies Recipes

CHOCOLATE NUT COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and extract. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the chips and nuts. , Drop by teaspoonfuls onto ungreased baking sheets. Bake at 375° for 7-9 minutes. Cool on pans for 1 minute before removing to wire racks to cool completely.

EASY DOUBLE CHOCOLATE WALNUT COOKIES RECIPE

Steps:

• Heat the oven to 350 degrees F. Line two baking sheets with parchment paper or use a silicon baking mat.
• Sift the flour, cocoa powder, baking soda, and salt together. Set aside.
• Add the butter, both sugars, and the vanilla to a large bowl. Cream the butter and sugars together until light and fluffy; 3 to 5 minutes. (Or, use a stand mixer fitted with the paddle attachment).
• Scrape the side and bottom of the bowl then add the egg. Mix on medium-low speed for 30 seconds. The egg will not be completely incorporated.
• Turn the speed to the lowest setting. Add the dry ingredients in thirds, beating until just combined; 1 to 2 minutes.
• With the mixer on low, add the walnuts and chocolate chips and mix until just incorporated.
• Drop 1 1/2 tablespoon-mounds, or use a medium cookie scoop, onto baking sheets. Leave 2 inches between the cookies to allow for spreading. Lightly press cookie dough mounds down towards the baking sheet.
• Bake the cookies, one sheet at a time, for 8 to 10 minutes. The edges should be dry and tops slightly cracked. Let the cookies cool on the baking sheet for 2 minutes then transfer to a wire rack to cool completely.
• Store the cookies in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator.

CHOCOLATE NUT COOKIES

Steps:

• In a bowl whisk together the flour, the baking powder, the salt, and the cocoa powder. In a food processor grind fine the walnuts with 2 tablespoons of the sugar, add the almond paste, and grind the mixture until it forms a paste. In the bowl of an electric mixer cream together the butter and the remaining 2/3 cup sugar, add the nut paste and the vanilla, and beat the mixture until it is combined well. Beat in the flour mixture at low speed until a dough is formed and beat in the egg whites until they are incorporated.
• Working with half the dough at a time, roll out the dough 1/4 inch thick between sheets of plastic wrap, cut out diamond shapes with a 2-inch-wide cutter, and arrange them 1 1/2 inches apart on buttered baking sheets. Press ridges into the diamonds with the tines of a fork and bake the cookies in batches in the middle of preheated 350°F. oven for 10 minutes. Let the cookies cool on the sheets on a rack for 2 minutes, transfer them carefully with a spatula to racks, and let them cool completely. The cookies may be made 3 days in advance and kept in airtight containers.

CHOCOLATE COCONUT COOKIES

Steps:

• Preheat the oven to 350 degrees F. Cover 2 sheet trays with parchment paper.
• Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl.
• Add the butter and sugars to a large bowl and beat with an electric hand mixer until light and fluffy, about 4 minutes. Add the vanilla and egg and beat until incorporated. Add the flour mixture in increments, beating until well combined. Briefly beat in the coconut flakes, chocolate chips and pecans until mixed together. Using your hands, roll the dough into walnut-size balls and drop 8 on a sheet tray, leaving 2 1/2 inches of space between them. Flatten them slightly. Bake 13 minutes. Let cool on the sheet tray 5 minutes.

CHOCOLATE NUT COOKIES

Steps:

• PREHEAT oven to 375 degrees F.
• CREAM shortening and sugar with electric mixer at medium speed until light.
• ADD egg, milk and vanilla, beating until thoroughly blended.
• COMBINE flour, salt and soda. Add to creamed mixture gradually, beating just until blended.
• STIR in semi-sweet chocolate chips and walnuts with a spoon.
• DROP cookie dough by heaping spoonfuls on ungreased baking sheets.
• BAKE for 10 minutes on center rack. Cool for 2 minutes, then remove to cooling rack.

CHOCOLATE CHIP COOKIES STRAIGHT UP OR WITH NUTS

Steps:

• In a large bowl, using a wooden spoon, cream together the butter and brown and granulated sugars until smooth but not over mixed. (I do this by hand, but if you use a stand mixer fitted with the paddle attachment or a handheld mixer, beat on medium speed for 1 to 2 minutes, and then scrape down the sides of the bowl before continuing.) Add the egg, vanilla and salt and stir just until combined.
• Sift in the flour, baking soda and baking powder and stir gently just until combined. Add the chocolate and nuts if using and stir just until evenly distributed throughout the dough. Cover and refrigerate for 30 minutes.
• Position the racks in the upper third and lower third of the oven and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Scoop up 1-inch balls of the dough with a spoon or mini scoop and set them 2 inches apart on the prepared pans. Bake the cookies, rotating the pans after 7 to 9 minutes, for 13 to 17 minutes until the cookies are golden brown. If you like a very soft cookie, bake them for 13 minutes. If you like a crisp cookie, bake them for 17 minutes. Transfer to racks and let cool. I think these cookies are best the day they are baked, but they will keep in an airtight cookie jar for up to 4 days-if they last that long.

BEST CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
• Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

CHOCOLATE DROP COOKIES

Steps:

• Mix shortening, sugar and egg.
• Stir in sour milk and vanilla.
• Sift together flour, soda, salt and cocoa; stir.
• Add nuts.
• Chill 1 hour.
• Heat oven to 375°F.
• Drop by spoonfuls on greased cookie sheet.
• Bake 8-10 minutes.
• • Note: You can use plain milk with 1 tbsp vinegar to sour it. Works as well as the sour milk.

WHITE CHOCOLATE MACADAMIA NUT COOKIES IV

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, cream together the butter and sugar. Stir in the egg and vanilla. Combine the flour, baking soda and salt, stir into the creamed mixture. Finally, stir in the white chocolate and nuts. Drop cookies by heaping teaspoonfuls onto an ungreased cookie sheet, about 2 inches apart.
• Bake for 8 to 10 minutes in the preheated oven, until lightly browned. Cool on wire racks. When cool, store in an airtight container.

ANYTIME CHOCOLATE CHIP AND OAT COOKIES

Steps:

• Place a rack in middle of oven; preheat to 350°F. Toast nuts on a rimmed baking sheet until slightly darkened in color and fragrant, 6-8 minutes. Transfer to a plate and let cool.
• Meanwhile, spread out seeds and coconut on same baking sheet and toast until seeds are slightly darkened in color and coconut is golden, about 5 minutes. Let cool on baking sheet.
• Whisk all-purpose flour, whole grain flour, salt, and baking soda in a medium bowl to combine. Vigorously whisk brown sugar and butter in a large bowl until very thick and smooth, about 30 seconds. Add eggs and vanilla; whisk vigorously until mixture is light and satiny, about 30 seconds. Add dry ingredients and whisk until completely incorporated and batter is smooth. Fold in nuts, seeds, coconut, chocolate, and oats with a rubber spatula until thoroughly distributed.
• Using a 2-oz. scoop or ¼ cup measuring cup, portion out dough, placing on a parchment-lined baking sheet as you go and spacing as close together as possible (it's okay if they touch slightly). Cover tightly with plastic wrap and freeze until frozen solid, 2-3 hours. (If you can't wait for cookies to freeze, chill in refrigerator just until firm instead, at least 30 minutes and up to 3 days. Cookies might bake a minute or two faster.)
• If needed, reheat oven to 350°F. Arrange up to 8 cookies on a large parchment-lined baking sheet, spacing at least 2" apart. (These cookies are large and will spread, so use another baking sheet if baking more than 8 cookies and place racks in upper and lower thirds of oven.) Bake, rotating baking sheet front to back (and top to bottom if using 2) halfway through, until deep golden brown and wrinkled around the edges (centers should still be pale and slightly shiny), 16-20 minutes. Let cool on baking sheet.
• Do Ahead: Dough can be made 2 months ahead; transfer frozen balls to an airtight container and keep frozen. Cookies can be baked 3 days ahead; store airtight at room temperature.

CHERRY CHOCOLATE NUT COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in the remaining ingredients. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks to cool.

OATMEAL-CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts.
• Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
• Bake 10 to 12 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.