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Chocolate chip and walnut cookies
Not too thin, not too thick, lightly crisp and mildly chewy — that about sums up what these chocolate chip and walnut cookies are like. A result of an experiment with the best basic butter cookie recipe I could muster and I think I’m getting there.
Course
Snack
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
18
minutes
minutes
Total Time
33
minutes
minutes
Servings
18
cookies
Author
Connie Veneracion
Ingredients
½
cup
chopped walnuts
½
cup
butter
at room temperature
¾
cup
sugar
1
large
egg
¾
cup
all-purpose flour
plus 2 tablespoons
½
teaspoon
baking powder
½
teaspoon
salt
½
teaspoon
vanilla extract
½
cup
chocolate dark morsels
Instructions
Roast the walnuts in an oil free frying pan for a couple of minutes, tossing often. Do not allow to darken. Cool.
Preheat the oven to 350F.
Whisk together the flour, baking powder and salt.
In a large mixing bowl, beat the butter and sugar until light and fluffy. Add the egg and vanilla essence. Beat until smooth.
Add the flour mixture. Mix until smooth.
Fold in the chocolate morsels and cooled chopped nuts. The cookie dough will be soft but not runny.
Drop by teaspoonfuls onto an ungreased cookie sheet keeping the mounds at least two inches apart (I used two cookie sheets).
Bake for 15 to 18 minutes or until the edges are lightly browned.
Cool the cookies in the pan for a couple of minutes to firm them up a bit as they are still soft when they come out of the oven.
Using a spatula, carefully lift them and transfer to a wire rack to cool completely. The chocolate chip and walnut cookies turn crisp after cooling.
Notes
Updated from a recipe originally published in December 26, 2010