Chunky Chocolate Chip Walnut Cookie Recipes

BEST CHOCOLATE CHIP WALNUT COOKIES

Steps:

• In a bowl stir together flour, baking soda, and salt to combine thoroughly; set aside.
• Preheat oven to 375 degrees.
• In mixer bowl combine butter and sugars; beat until fluffy and well blended.
• Beat in egg.
• 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).
• Cool on wire racks.

CHOCOLATE CHUNK COOKIES

Steps:

• Preheat the oven to 350 degrees.
• Cream the butter and two sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, one at a time, and mix well. Sift together the flour, baking soda, and salt and add to the butter with the mixer on low speed, mixing only until combined. Fold in the walnuts and chocolate chunks.
• Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch-diameter ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.

CHUNKY CHOCOLATE CHIP WALNUT COOKIE

Steps:

• cream the butter, sugars, and eggs together.
• add vanilla, salt, and baking soda. mix, scraping sides.
• add baking powder and flour. mix till incorporated.
• add walnuts and chips until just mixed.
• scoop and bake at 345.

BEST BIG, FAT, CHEWY CHOCOLATE CHIP COOKIE

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.

WALNUT CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl, lightly cream the margarine and sugars. Add eggs, one at a time, beating well after each addition. Beat in yogurt and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in chocolate chips and walnuts. , Drop by heaping tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 375° for 8-10 minutes or until golden brown. Remove to wire racks.

TOASTED WALNUT CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl, lightly cream the margarine and sugars. Add eggs, one at a time, beating well after each addition. Beat in yogurt and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in chocolate chips and walnuts. , Drop by heaping tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 375° for 8-10 minutes or until golden brown. Remove to wire racks.

CHOCOLATE CHIP CHUNK COOKIES

Steps:

• Combine flour, baking soda, and salt. Set aside.
• In a large bowl , cream the vegetable shortening and the two sugars. Beat in the egg and vanilla. Gradually blend in the dry ingredients.
• Fold in the chocolate chips and the nuts. Cover and chill for 2 to 3 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Drop cookie by teaspoonfuls onto shiny lightly greased cookie sheets. Bake 10-12 minutes and transfer to wire racks to cool. Take out of oven when lightly colored - they will darken after being taken off cookie sheet.

SPICED CHOCOLATE CHUNK WALNUT COOKIES

Steps:

• Beat first 3 ingredients in large bowl until light and fluffy. Add egg and vanilla and beat until blended. Sift flour, salt, ginger, cinnamon and baking soda into butter mixture. Beat until blended. Stir in chocolate and walnuts. Refrigerate dough until firm, about 1 hour.
• Preheat oven to 350°F. Line 2 heavy large baking sheets with parchment paper. Form dough into balls, using generous tablespoon for each. Roll each ball in powdered sugar. Place on prepared baking sheets, spacing 2 inches apart.
• Bake cookies until golden brown, about 18 minutes. Transfer baking sheets to racks. Cool 5 minutes. Transfer cookies to racks and cool completely. (Can be prepared 2 days ahead. Store in airtight container at room temperature.)