Walnut Chocolate Chip Cookies

Adapted from: All Recipes
Made by: Cathy

So for my in-laws for Chinese New Year, I made them these chocolate chip cookies with nuts. I made these Big Fat Chewy Chocolate Chip cookies many times before, and this is my go to base chocolate chip cookie recipe to adapt from. I usually make them smaller when I’m just baking for the sake of baking, but when I make these to give to people, or make them for an event, I keep them at their giant size.

This time I added nuts and used fresh homemade butter!

Ingredients:
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk 
1 cup semisweet chocolate chips
1 cup chopped walnuts, toasted

Directions:
1. Preheat the oven to 325° F (165° C). Grease cookie sheets or line with parchment paper or silicone mat.

2. Sift together the flour, baking soda and salt; set aside. In a pan on low heat, toast 1 cup chopped walnuts. Remove from heat and set aside.

3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips and nuts by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.

4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Yield: about 16 cookies

I was able to fit 6 cookies per cookie sheet. I used a greased 1/4 cup measuring cup to scoop the cookie dough to the sheet. However, later on, I realized that my ice cream scoop is the exact same size. It has a spring mechanism like a cookie scoop, so I will use that next time to scoop the dough. You can’t see much of the chips on top of the cookie, but there are plenty of chips in the middle.

I’m not sure if it was the result of the fresh butter or not, but the cookies didn’t really brown on top. I also baked it for about 20 minutes or so when I usually bake for about 15 minutes.