BEST CHOCOLATE CHIP WALNUT COOKIES
Make and share this Best Chocolate Chip Walnut Cookies recipe from Food.com.
Provided by Honeybeee
Categories Drop Cookies
Time 24m
Yield 30 cookies
Number Of Ingredients 10
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.
OATMEAL RAISIN WALNUT CHOCOLATE CHIP COOKIES
This is my improved version of the "Best-Ever Chocolate Chip Cookies" recipe card I received in the mail years ago. Now they really are the best! *I first made these when I was younger and loved very sweet cookies...now I agree with some reviews, they are too sweet so am adjusting the sugar.
Provided by Engrossed
Categories Drop Cookies
Time 1h27m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl mix flour, baking soda and cinnamon.
- In a large mixing bowl beat butter and sugars until light and fluffy. Beat in egg and vanilla.
- At a low speed, beat in flour mixture until blended.
- Stir in ground walnuts, oats, chocolate chips and raisins.
- Cover with plastic wrap and chill for 1 hour.
- Preheat oven to 350.
- Grease 2 baking sheets.
- Shape dough into 1-inch balls. Place balls 2 inches apart on prepared baking sheets. Flatten each cookie slightly (The bottom of a mug works).
- Bake cookies until lightly browned around the edges, 10 to 12 minutes.
- Transfer to flattened brown paper bags or wire racks to cool.
- This dough also freezes well. Freeze dough balls on a cookie sheet and then put them in a ziploc bag in the freezer until ready to bake!
CHOCOLATE WALNUT COOKIES
This recipe is a classic and has always been well-received at the cookie swap. I measure out my dry ingredients on a piece of parchment paper and this makes it easier to add into the mixer. I also make large batches of the dough and keep it in the fridge during the holidays so I always have freshly baked cookies on hand when company drops in.
Provided by Food Network
Categories dessert
Time 1h27m
Yield 48
Number Of Ingredients 12
Steps:
- In a medium bowl, sift the flour, cocoa, baking powder, and salt onto a piece of parchment or wax paper. Set aside. In a mixer, beat the butter and sugar until fluffy, about 2 to 3 minutes. Add eggs and vanilla, and mix until combined. On low speed gradually add the flour mixture and mix until incorporated. With a wooden spoon, mix in the walnuts. Add the melted chocolate and milk, and stir to combine well. Refrigerate dough until firm, about 30 minutes.
- Preheat the oven to 350 degrees F.
- Roll dough into 1 1/2-inch logs and refrigerate until firm, about 30 minutes more. Cut logs into 1-inch slices and roll in confectioners' sugar. Transfer to an ungreased cookie sheet and bake until golden around the edges, about 10 to 12 minutes. Cool on wire racks.
CHERRY, WALNUT, DARK CHOCOLATE CHIP OAT FLOUR COOKIES
For a twist on classic chocolate chip cookies, try our oat flour dark chocolate cherry walnut cookies. In this gluten-free recipe, the oat flour will help your cookies give off the flavor notes of an oatmeal cookie and retain the crispy texture of a chocolate chip cookie.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 40
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. In medium bowl, mix oat flour, baking soda and salt; set aside.
- In large bowl, beat softened butter and sugars with electric mixer on medium speed 3 to 5 minutes or until fluffy, scraping side of bowl occasionally.
- Beat in egg and vanilla until smooth. Stir in oat flour mixture just until blended. Stir in chocolate chips, cherries and walnuts.
- Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
- Bake 10 to 12 minutes or until tops are dry and light brown. Cool 3 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Store covered in airtight container.
Nutrition Facts : Calories 100, Carbohydrate 12 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 50 mg, Sugar 8 g, TransFat 0 g
CHOCOLATE CHIP WALNUT COOKIES
Make and share this Chocolate Chip Walnut Cookies recipe from Food.com.
Provided by Kafreen93
Categories Chocolate Chip Cookies
Time 30m
Yield 4 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto pans.
- Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
BANANA-WALNUT CHOCOLATE CHUNK COOKIES
In one batch of hearty cookies, find the flavors of two bakery classics: chocolate chip cookies and banana bread. Chopped walnuts and rolled oats add texture and more layers of taste.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. Whisk together flours, salt, and baking soda in a small bowl; set aside. Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment; mix on mediumspeed until pale and fluffy. Reduce speed to low. Add egg and vanilla; mix until combined. Mix in banana. Add flour mixture; mix until just combined. Stir in oats, chocolate chunks, and walnuts.
- Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 2 inches apart. Bake cookies, rotating sheets halfway through, until golden brown and just set, 12 to 13 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored in airtight containers up to 2 days.
WALNUT CHOCOLATE CHIP COOKIES
Nothing is better than a batch of homemade cookies and these are sure to become a favorite in your family. The walnuts adds a wonderful crunch.-Bethany Thayer, Troutville, Virginia
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 dozen.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 95 calories, Fat 4g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 94mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
WHITE CHOCOLATE, CRANBERRY, OATMEAL & WALNUT COOKIES
These are my all time favorite cookies to make and to eat! I know that some of the spices might seem odd but they combine to make a really wonderful cookie.
Provided by Kirstin C
Categories Dessert
Time 22m
Yield 2 cookies, 24 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350°.
- Mix dry ingredients (flour, baking soda, baking powder, salt, spices); set aside.
- Cream wet ingredients (butter, sugars, eggs, vanilla) with a mixer until light and fluffy.
- Stir the flour mixture into the creamed mixture and mix for 3 minutes.
- Add the oats, chips, craisins & walnuts; stir to incorporate.
- Form 2 inch sized balls.
- Drop 2-inches apart onto baking sheet sprayed with nonstick spray.
- Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top.
- Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.
OATMEAL, CHOCOLATE CHIP & WALNUT COOKIES
If you're crazy about chocolate and nuts, then you'll love these cookies. They're perfect for autumn baking and they'll make your house smell heavenly. You'll find that they are just the right amount of sweet.
Provided by JosieMo
Categories Drop Cookies
Time 25m
Yield 4 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F
- Cream together sugars and butter.
- Add in eggs and vanilla extract until mixed.
- In a separate bowl combine all other dry ingredients (except chips and nuts) and add to the creamed mixture.
- Once ingredients are combined, add chips and nuts and mix well. Scoop heaping tablespoon of mixture onto an ungreased cookie sheet. Bake 14 minutes.
- Let cool for 5 minutes before serving. Great served warm. Enjoy!
FLOURLESS CHOCOLATE-WALNUT COOKIES
This signature Payard treat delivers a delicious dose of heart-healthy fat and antioxidants, courtesy of the nuts and cocoa.
Provided by Francois Payard
Categories Cookies Chocolate Nut Dessert Bake Christmas Passover Low Carb Vegetarian Kid-Friendly Oscars New Year's Eve Walnut Fall Winter Shower Healthy Christmas Eve Engagement Party Party Potluck Self Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Makes 60 cookies
Number Of Ingredients 7
Steps:
- Position 2 racks in the upper and lower thirds of oven. Heat oven to 350°. Line 2 large baking sheets with parchment paper. Place walnuts on a work surface and finely chop. Transfer to a separate large baking sheet and toast until fragrant, about 9 minutes. Let cool. Mix sugar, cocoa and salt in a bowl. Stir in walnuts. Add egg whites and vanilla; beat with a fork or electric mixer on medium until batter is just moistened. (Do not overbeat batter or it will stiffen.) Drop batter by the teaspoonful onto baking sheets in evenly spaced mounds. Bake cookies until tops are lightly cracked and glossy, about 15 minutes. Repeat with remaining batter. Store in an airtight container at room temperature for up to 1 week.
CHOCOLATE WALNUT SNOWBALL COOKIES
These festive cookies have chocolatey interiors, but the stars of the show are the walnuts, which are both ground fine and hand chopped for extra nutty flavor.
Provided by Food Network Kitchen
Categories dessert
Time 1h20m
Yield about 3 dozen cookies
Number Of Ingredients 8
Steps:
- Position an oven rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment.
- Finely chop 1/2 cup of the walnuts and set aside. Process the remaining 3/4 cup walnuts with 1/2 cup of the sugar in a food processor until very finely ground, about 1 minute. Add the butter and vanilla and process until smooth, 30 seconds to 1 minute. Add the flour, cocoa powder and salt and process until most of the dough forms a ball and is completely combined. Scrape the dough into a bowl with a rubber spatula and fold in the chocolate chips and reserved chopped walnuts.
- Roll mounded teaspoons of the dough into 1-inch balls and space evenly apart on the prepared baking sheet. Bake the cookies, rotating the baking sheet halfway through, until cracked on top and mostly firm but still slightly springy when pressed, about 18 minutes (they will firm up out of the oven). Cool the cookies on the baking sheet for 5 minutes; you want them to be slightly warm for the first tossing in sugar.
- Meanwhile, put the remaining 3/4 cup sugar in a shallow bowl or pie plate. Toss the warm cookies very gently in the sugar until evenly coated. Transfer the cookies to a wire rack to cool completely, about 30 minutes, then toss again in the sugar so they are very white. The cookies will keep in a little bit of extra sugar in an airtight container for up to 1 week.
MAPLE WALNUT WHITE CHOCOLATE CHIP COOKIES
Grand Prize-Winning Recipe Fall 2010! Mix up 6 easy ingredients to create a cookie jar winner.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. In large bowl, stir cookie mix, butter, maple flavor and egg until soft dough forms. Stir in baking chips and walnuts.
- Using small cookie scoop or tablespoon, drop dough 2 inches apart on ungreased cookie sheets.
- Bake 13 to 14 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheets to wire rack. Cool completely. Store covered at room temperature.
Nutrition Facts : Calories 230, Carbohydrate 26 g, Cholesterol 20 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 19 g, TransFat 1 g
MAPLE WALNUT WHITE CHOCOLATE CHIP COOKIES
from "dinner with julie" - http://dinnerwithjulie.com/2009/04/19/maple-walnut-white-chocolate-chip-cookies/
Provided by ellie3763
Categories < 30 Mins
Time 27m
Yield 20 cookies, 20 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- In a large bowl, beat the butter, brown sugar and maple syrup until well combined.
- Add the egg and vanilla and beat until smooth.
- Add the flour, baking soda and salt (stir them together first only if you want to) to the butter-sugar mixture and stir by hand until almost combined; add white chocolate and walnuts and stir just until blended.
- Drop spoonfuls of dough (or roll rough walnut-sized balls) about 2" apart on a cookie sheet that has been sprayed with nonstick spray. Flatten each a little with your hand, just to give them a head start. Bake for 10-12 minutes, or until pale golden and set around the edges but still soft in the middle. Transfer to a wire rack to cool.
Nutrition Facts : Calories 173.7, Fat 7.5, SaturatedFat 3.1, Cholesterol 16.7, Sodium 125.4, Carbohydrate 25, Fiber 0.6, Sugar 17, Protein 2.4
DOUBLE DARK-CHOCOLATE WALNUT COOKIES
These scrumptious cookies deliver the combination of flavors of dark-chocolate nut bark. The recipe calls for roughly chopped bar chocolate. If you prefer a less intense dark-chocolate flavor, try slightly less cocoa content. This is for true chocolate lovers only. LOL I got this recipe from a local magazine.
Provided by CookingONTheSide
Categories Drop Cookies
Time 35m
Yield 24-30 cookies, 30 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Cut 8-ounce (2 sticks) unsalted butter into pieces and allow to soften.
- In medium bowl, mix together 1 1/2 cups flour, 1/2 cup cocoa powder, salt and baking powder; set aside.
- On cutting board, chop 5 1/2 ounces dark chocolate into 1/2-inch chunks; set aside.
- Roughly chop 3/4 cup walnuts and set aside.
- In separate bowl using an electric mixer, cream together butter with both sugars. Add the eggs, one at a time, to creamed mixture. Beat in 1 t pure vanilla extract.
- Slowly add dry ingredients to creamed mixture, beating well with electric mixer after each addition.
- Stir in chocolate chunks and walnut pieces using wooden spoon.
- Drop 1 1/2-inch balls of dough onto greased cookie sheet.
- Bake 9 minutes on middle oven rack.
- Let cookies cool for several minutes on cookie sheet before transferring to a cooling rack (they will be too soft when first removed from oven).
Nutrition Facts : Calories 185.3, Fat 11.3, SaturatedFat 6, Cholesterol 28.7, Sodium 80.7, Carbohydrate 21.8, Fiber 1.7, Sugar 14.2, Protein 2.5
ITALIAN ANISE CHOCOLATE WALNUT COOKIES
This was passed down by my Italian mother In law. I absolutely love these cookies. It is truly a very delicious cookie. I love making these during the winter months. I have had many compliments on this recipe. I am sharing a favorite for you all to enjoy. :-)
Provided by Nor Mac
Categories Other Desserts
Time 25m
Number Of Ingredients 11
Steps:
- 1. melt the butter and the chocolate in a double boiler stir until smooth
- 2. whisk the eggs Sambuca and the 2 1/2 tablespoons of sugar together. Add walnuts to the egg mixture and mix. set bowl aside
- 3. In another bowl sift the baking powder,salt,and flour together
- 4. whisk the melted chocolate in to the egg mixture. Stir flour in to the mixture and blend well.Refrigerate dough until it stiffens up enough to make cookie balls with
- 5. make balls out of dough about an inch wide. Roll in confection sugar,and place on greased cookie sheet and bake at 350 until centers crack (about 10 minutes)Remove and cool.
MAPLE WALNUT OATMEAL CHOCOLATE CHIP COOKIES
Steps:
- Preheat oven to 375 degrees Fahrenheit Line a large cookie sheet with parchment paper Blend flour, b. powder and b. soda together in a small bowl. Set aside Combine butter, maple syrup and maple sugar and beat with an electric mixer on medium speed until creamed together Add eggs to butter/sugar mixture and beat until smooth and creamy Combine oats, chopped walnuts and chocolate chips together and add to wet ingredients and mix all ingredients well Stir in dry ingredients and coat flour with all ingredients to make a dough that comes away from the sides of the bowl Roll small amounts of dough into a ball placing 2 inches apart on parchment paper Bake in preheated oven for 10 minutes until lightly browned Remove from oven and place on wire rack to cool completely before storing away in a container
HEALTHY WALNUT (OR CHOCOLATE) CRANBERRY OATMEAL CHEWY COOKIES
These are such unique cookies! These cookies become very thin when they cook, and the addition of brown rice syrup (better for you then sugar... has complex carbs to keep you fuller longer) makes the cookie very chewy and almost slightly sticky. You have never tasted anything like it!
Provided by I Cant Believe Its
Categories Drop Cookies
Time 1h15m
Yield 24 serving(s)
Number Of Ingredients 14
Steps:
- In a dry saucepan on medium, toast the walnuts (if using) and oats together until browned and fragrant, stirring occasionally. Set aside.
- In a large bowl, beat margarine(at room temp) and applesauce with brown sugar until light and fluffy (with electric beaters).
- add egg whites, brown rice syrup, and vanilla and beat until smooth, about a minute.
- In a smaller bowl, combine flours, cinnamon, baking soda, and salt.
- Mix into creamed mixture. Stir in oats, walnuts (or chocolate chips), and craisins.
- Chill dough for 30 minutes.
- Drop dough on parchment paper-covered cookie sheet (dont flatten tops).
- Bake at 330° F 12-15 minutes or until spread out and very lightly browned. They will be flat and the tops will have small bubble pockets, and though they may look soft and not done, they are! Allow cookies to cool slightly then place cookies on cooling rack. Use a very good spatchula or else they will be tricky to get off the pan without breaking!
- Cookies will be quite delicate and slightly sticky (especially when hot), so when you store them, be sure their edges arn't touching eachother and use wax paper to line between the layers. ENJOY!
Nutrition Facts : Calories 81.7, Fat 3.4, SaturatedFat 0.5, Sodium 86.9, Carbohydrate 11.6, Fiber 0.8, Sugar 5.1, Protein 1.6
CHEWY CHOCOLATE CHIP WALNUT COOKIES
Make and share this Chewy Chocolate Chip Walnut Cookies recipe from Food.com.
Provided by Chef mariajane
Categories Dessert
Time 10m
Yield 4 dozen
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F
- Using an electric mixer, cream butter and sugars until light and fluffy. Add the eggs, vanilla and salt and beat well.
- In a large bowl, combine baking powder, baking soda, flour, and oats. Stir to combine. Add this mixture to the butter mixture and stir until the dough comes together, then add the chocolate chips, coconut and walnuts and stir again until chips, coconut and walnuts are well integrated through the dough.
- Line 4 cookie sheets with parchment paper and scoop out the dough, 12 balls per cookie sheet. Each ball of dough should be about 4 teaspoons. Press the top of each ball gently with the back of a spoon.
- Bake for 10-12 minutes or until lightly browned on top. Transfer to wire cooling racks. When cool, the cookies will be crunchy on the outside, and delightfully chewy on the inside.
Nutrition Facts : Calories 3183.5, Fat 157.4, SaturatedFat 77, Cholesterol 394.5, Sodium 1928.8, Carbohydrate 423.7, Fiber 23.7, Sugar 256.8, Protein 46.8
TOASTED WALNUT CHOCOLATE CHIP COOKIES
Chocolate chip cookies are almost anyone's favorites and these are sure to please! -Bethany Thayer, Troutville, Virginia
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 dozen.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 94 calories, Fat 4g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 93mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE, WALNUT AND APRICOT COOKIES
Provided by Jacques Pepin
Categories dessert
Time 20m
Yield about 2 dozen cookies
Number Of Ingredients 10
Steps:
- Place the butter, oil, sugar and baking powder in the bowl of a food processor, and process for about 10 seconds, just until smooth. Add the eggs and vanilla and process again until smooth, about 5 seconds. Add the flour, and process just until it is incorporated and the dough mixture is smooth, about 5 seconds.
- Transfer the dough to a bowl and stir in the walnut and apricot pieces and the chocolate chips. Drop about 2 tablespoons of dough for each cookie about 2 1/2 inches apart on an ungreased cookie sheet. Bake at 375 degrees for 8 to 10 minutes.
Nutrition Facts : @context http, Calories 170, UnsaturatedFat 5 grams, Carbohydrate 21 grams, Fat 9 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 4 grams, Sodium 31 milligrams, Sugar 11 grams, TransFat 0 grams
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