Emmas Crispy Chocolate Chip Walnut Cookies Recipe 445

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.

CRISPY CHEWY CHOCOLATE CHIP WALNUT COOKIES

Steps:

• Heat the oven - Preheat the oven to 400°F.
• Sift dry ingredients - In a large mixing bowl, whisk flour, corn starch, baking soda, baking powder, and salt.
• Mix wet ingredients - Using an electric mixer, cream butter, brown sugar, and granulated sugar. Add vanilla extract and eggs one at a time until mixed.
• Combine wet and dry ingredients - Gradually add in the dry ingredients until ingredients are just combined. Do not over-mix the dough. Fold in 1 3/4 cups chocolate chips and walnuts.
• Make cookie dough balls - Using your hands, form the dough into balls and place on the baking sheet. Place the remaining 1/4 cup of chocolate chips on top of the cookie dough balls. This recipe fits 6 cookies to one baking sheet and each ball should be slightly larger than a golf ball.
• Bake the cookies - Place the sheet in the oven and bake for 10-12 minutes or until golden brown. Allow the cookies to rest and cool on a wire rack.

EMMA'S CRISPY CHOCOLATE CHIP WALNUT COOKIES RECIPE - (4.4/5)

Steps:

• Preheat oven to 375 Mix all of the wet ingredients first and then add in the dry ingredients. Spoons the cookie dough by the TBSP full onto a cookie sheet. You can make them smaller or bigger just watch them. Once they start to turn a little brown take them out. Let the cookies sit on the cookie sheet for a minute or two and then transfer to a cooling rack. Cookies take about 9 minutes to bake.

CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Mix the butter and sugar together using an electric whisk or hand whisk until very light and fluffy, then beat in the egg and vanilla. Fold in the flour, baking powder, chocolate and ¼ tsp salt as quickly as you can. Don't overwork the dough as this will toughen the cookies.
• For the best flavour, leave the mixture overnight: either cover the bowl and chill, or roll the mixture into balls and chill.
• Heat the oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Divide the mixture into balls, the craggier the balls, the rougher the cookies will look. If you want to give the dough more texture, tear the balls in half and squidge them lightly back together. Space out evenly on the baking sheets, leaving enough space between each to allow for spreading.
• Bake the fresh cookies for 8-10 mins and the chilled ones for 10-12 mins, or until browned and a little crisp at the edges but still very soft in the middle - they will harden a little as they cool. Leave to cool on the tray for a few minutes before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.