For the past couple weeks, I have been OBSESSED with making these cookies. I was inspired after trying the cookies from a local grocery store in the Seattle area, Metropolitan Market. They have a chocolate chip walnut cookie, aptly named, “The Cookie”, that is so dreamy. In store, they are constantly making new batches of “The Cookie”, so you can be sure that it’ll be warm and gooey when you buy one. Unfortunately, I cannot justify paying $5 for a chocolate chip walnut cookie, no matter how tasty it is, so this is my take on “The Cookie”.
Ingredients
Walnuts – It is so important to toast your walnuts! Toasting the walnuts ensures that they keep a nice crunch during baking and storage, and amplifies the nutty flavor.
Chocolate – I like using a mix of chocolate chips and chopped chocolate, and semi-sweet and dark chocolate. It gives more flavor to the dough and provides more texture.
Salt – Salt inside and salt on top! I like a salty cookie.
Chocolate Chip Walnut Cookie
Equipment
- 1 mixer
Ingredients
- 1 cup salted butter
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1 tbsp vanilla
- 2 1/2 cups all-purpose flour
- 2 tsp salt
- 1 tsp baking soda
- 2 cups walnuts toasted
- 1 cup chocolate chips semi-sweet
- 1 cup chopped chocolate dark
- flakey salt
Instructions
- Toast walnuts in an even layer on a baking sheet for at 350F. Check nuts after 5 minutes and then continue checking every 30 seconds for toastiness. You'll want to check often to prevent them from burning.
- Cream together butter, brown sugar and white sugar until creamy and smooth. Periodically stop the mixer to scrape the butter and sugar off of the paddle.
- While butter and sugars are creaming, chop your dark chocolate into thumb-nail sized chunks.
- Add eggs to the mixer one at a time and continue mixing.
- Scrap paddle and bowl. Add vanilla extract and salt and continue mixing.
- Stop mixer and add flour. Sprinkle baking soda over flour mound.
- Mix until most of the flour is combined.
- Add in chocolate and walnuts and continue mixing until mix-ins and flour are completely distributed.
- Scoop ~2 tbsps of dough per cookie. For extra cute cookies, dip the tops of the cookies in the leftover chopped chocolate for visible pools of chocolate.
- Bake at 350F for ~12 minutes for the perfect crispy/chewy edge and gooey center.
- After removing from the oven, sprinkle with flakey salt. Allow to cool ~10 minutes before taking a bite!
On a cookie kick? Have some Kitchen Sink Cookies or Crispy Gooey Chocolate Chip Cookies.
Balance that sugar with some vegetables like Honey Balsamic Roasted Brussels Sprouts or Savory Asparagus Galette.