Chocolate Chip Walnut Cookies with White and Dark Chocolate
A quick butter cookie loaded with white chocolate, dark chocolate, and crunchy walnuts.
Ingredients
- 1 stick butter unsalted, room temperature
- ½ cup sugar
- ⅔ cup light brown sugar
- 1 teaspoon vanilla extract
- 1 egg size L
- 1 cup all-purpose flour
- ¾ teaspoon salt
- ½ teaspoon baking powder
- ½ cup dark chocolate chips
- ½ cup white chocolate chips
- ½ cup walnuts chopped
Ingredients you need per step are listed below the step in Italic
Instructions
- Preheat the oven to 400°F. Line 2 baking sheets with parchment paper.
- In a large bowl, beat the butter for about 2 minutes, until lighter in color.1 stick butter
- Add the sugar and light brown sugar. Beat for 2 more minutes.½ cup sugar, ⅔ cup light brown sugar
- Mix in the vanilla extract and egg.1 teaspoon vanilla extract, 1 egg
- Sieve flour, salt and baking powder above the bowl.1 cup all-purpose flour, ¾ teaspoon salt, ½ teaspoon baking powder
- Turn the mixer to low and mix until just combined.
- Mix in the dark chocolate chips, white chocolate chips, and chopped walnuts.½ cup dark chocolate chips, ½ cup white chocolate chips, ½ cup walnuts
- Scoop small mounds of dough onto the baking sheets, leaving space between them.
- Bake for 12 minutes, until the edges are set and the centers still look slightly soft.
- Let the cookies rest on the baking sheet for 1 minute. Transfer to a wire rack and cool for about 15 minutes before serving or storing.
NOTES
1. Can I use semisweet chips instead of dark chocolate? Yes. Semisweet chips work well and give the cookies a slightly softer chocolate flavor.
2. Do I need to chill the dough? No. If your kitchen is warm or the first tray spreads too much, chill the dough for 10 to 15 minutes.
3. How do I keep the cookies soft? Do not overbake them. Pull them when the edges are set and the centers still look a little soft.
4. Can I bake the dough from frozen? Yes. Bake the dough straight from frozen and add about 2 extra minutes to the baking time.
5. Should I chop the walnuts small? Small to medium pieces work best. Large chunks can make the dough harder to scoop.
6. Storage
- Room temperature: Store baked cookies in an airtight container at room temperature for up to 4 days.
- Freezer:
- Freeze baked cookies for up to 2 months.
- Freeze raw dough in portions. Bake from frozen and add about 2 extra minutes to the baking time.
Nutrition
Calories: 184kcal | Carbohydrates: 23g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 139mg | Fiber: 1g | Sugar: 17g | Vitamin A: 155IU | Vitamin C: 0.1mg | Iron: 1mg
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