Chocolate White Chocolate Chip Walnut Cookies Recipes

CHOCOLATE COOKIES WITH WHITE CHOCOLATE CHIPS AND WALNUTS

Steps:

• Preheat oven to 350 degrees (F).
• In a large mixing bowl, combine butter or margarine and sugars. Beat until creamy.
• Add vanilla and eggs and beat well.
• In a small bowl, stir together flour, baking powder and dry pudding mix. Add to margarine mixture and blend well.
• Stir in White Chocolate Chips and walnuts.
• Drop by teaspoonfuls onto ungreased cookie sheets.
• Bake at 350 for 8-10 minutes.
• Cool a bit in the pan before removing.

CHOCOLATE WHITE CHOCOLATE CHIP WALNUT COOKIES

Steps:

• Preheat oven to 375°.
• In a large mixing bowl, mix brown sugar, sugar and butter until light and fluffy.
• Add egg and almond extract, mix well.
• Mix in flour, cocoa, baking soda and salt, mix until well combined.
• Stir in white chocolate chips and walnuts.
• Drop by rounded tablespoon onto ungreased cookie sheets.
• Bake for 10-12 minutes or until set.
• Cool for 2 minutes and then remove to wire rack to cool

CHOCOLATE CHIP WALNUT 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 pans.
• Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

CHOCOLATE CHIP WALNUT COOKIES

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.