Chocolate Chip With Toasted Walnut Cookies Recipes
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.
CHOCOLATE CHIP WALNUT COOKIES
Chocolate Chip Walnut Cookies
Provided by Pizzazzerie
Time 27m
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Line two baking sheets with parchment paper. Spread out walnuts on baking sheet and bake for 8 minutes or until golden brown and lightly toasted. Remove from oven and set aside.
- Beat butter, granulated sugar and brown sugar in bowl of electric mixer on medium speed until smooth. Add eggs one at a time, beating thoroughly. Stir in vanilla extract.
- Combine flour, baking soda, cinnamon, and salt in a medium bowl and stir to combine. Slowly add dry ingredients to wet ingredients and beat for about 1 minute or until combined.
- Stir in chocolate chips and chopped walnuts. Form cookie dough into 1-inch balls and place onto prepared baking sheet. Lightly press down on each round ball with the back of a spoon to flatten slightly before baking.
- Bake for 10 to 12 minutes or until lightly golden. Cool 2 minutes on pan, then transfer to wire racks to cool completely.
Nutrition Facts : Calories 217 cal, SaturatedFat 6 g, UnsaturatedFat 3 g, Cholesterol 24 mg, Carbohydrate 28 g, Sugar 18 g, Protein 3 g
CHOCOLATE CHIP WALNUT COOKIES
Thick and chewy chocolate chip walnut cookies. Super soft, old-fashioned taste, and made with healthy ingredients!
Provided by Erin Clarke / Well Plated
Categories Dessert
Time 8h
Number Of Ingredients 14
Steps:
- In a blender or food processor, grind oats until fine. Transfer to a small bowl, then stir together with the whole wheat flour. Set aside.
- In a large bowl, beat together the butter, brown sugar, granulated sugar, vanilla, espresso powder, cinnamon, and salt until smooth.
- Beat in the baking soda, vinegar, and egg.
- By hand, stir in the flour mixture, then the chocolate chips and walnuts, just until combined. For the best results, cover and chill in the refrigerator overnight.
- Place rack in the center of the oven and preheat oven to 350 degrees F. Line two baking sheets with parchment paper or a silpat mat. Drop the dough by tablespoonfuls onto the cookie sheets, then bake for 9 minutes, until the bottoms of the cookies are barely beginning to brown. The cookies may appear underdone.
- Remove cookies from oven, let cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely.
Nutrition Facts : TransFat 1 g, ServingSize 1 (of 26), Calories 126 kcal, Carbohydrate 15 g, Protein 2 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 13 mg, Fiber 1 g, Sugar 9 g, UnsaturatedFat 2 g
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.
BANANA WALNUT CHOCOLATE CHIP COOKIES
The best!
Provided by RecipeGirl.com (originally from Martha Stewart)
Categories Dessert
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Line baking sheets with parchment paper (or silpat), or spray with nonstick spray.
- In a medium bowl, whisk together the flours, salt and baking soda.
- In a large bowl, use an electric mixer to beat the butter and sugars; mix on medium speed until pale and fluffy. Reduce the speed to low and add the egg and vanilla; mix until combined. Mix in the banana. Add the flour mixture; mix just until combined. Stir in the oats, chocolate chips and walnuts.
- Drop the dough by heaping tablespoonful onto the prepared baking sheets (or use a cookie scoop), spacing about 2 inches apart. Bake the cookies until golden brown and just set, 12 to 13 minutes. Let them cool on the cookie sheets for 5 minutes. Then transfer the cookies to wire racks; let cool completely.
Nutrition Facts : ServingSize 1 cookie, Calories 135 kcal, Carbohydrate 15 g, Protein 2 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 16 mg, Sodium 84 mg, Fiber 1 g, Sugar 8 g
TOASTED COCONUT CHOCOLATE CHIP COOKIES
I've made this recipe from Ladies Home Journal for the past 15 years. My original copy is half burned (a little problem toasting the coconut) so I thought I better get this published. The cookie dough is so delicious; tastes like a candy bar. The toasted coconut takes it to new heights!
Provided by Roxygirl in Colorado
Categories Dessert
Time 30m
Yield 18 cookies
Number Of Ingredients 12
Steps:
- Toast coconut in a medium skillet over low heat, until light brown.
- Let cool.
- Preheat oven to 350°.
- In large bowl or mixer, on low speed, mix all ingredients (except chocolate chips) together (with the shortening being soft, it mixes easily and does not have to be creamed first).
- Stir in chocolate chips.
- Drop level 1/4 cups dough, about 2-inches apart, on ungreased cookie sheet, pressing dough lightly to form rounds.
- Bake 15-20 minutes or until golden.
- Let cool a couple of minutes. Transfer cookies to cooling rack to finish cooling.
Nutrition Facts : Calories 329.9, Fat 20.8, SaturatedFat 9, Cholesterol 10.3, Sodium 209.3, Carbohydrate 35.9, Fiber 2.8, Sugar 22.2, Protein 3.2
CHOCOLATE CHIP WITH TOASTED WALNUT COOKIES
Steps:
- TOASTED WALNUTS Spread on cookie sheet and bake for 8 minutes, 350 degrees Use small scoop and drop onto parchment paper covered cookie sheet. Bake 375 degrees about 10 minutes
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- Using an electric mixer, cream together the butter with white and brown sugars until smooth. Add eggs one at a time, beating thoroughly. Stir in vanilla extract.
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- Beat butter and both sugars together on medium speed using a stand mixer or hand beater until creamy and fluffy. Add in vanilla and egg. Beat on medium high to combine for about a minute.
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- Place the butter in a small saucepan over medium-high heat and cook for about 3 minutes – stirring almost constantly – until the butter has browned. Pour the brown butter into a heatproof bowl, being sure to scrape all of the "toasted" bits into the bowl as well. Place the bowl in the refrigerator for 45 minutes, or until the butter is at room temperature. You’ll know the butter is at room temperature when you press a finger into the top and it makes a slight indentation. It should not be liquid at all.
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- In the bowl of a stand mixer, cream together the butter, brown sugar and white sugar with the paddle attachment on medium speed for about 2 minutes, until fluffy. Beat in the egg and vanilla. Lastly, beat in the cornstarch, baking soda, salt and flour until a soft dough has formed. Stir in the chocolate chips and walnut pieces gently.
- Refrigerate the cookie dough for AT LEAST one hour, up to overnight. This is MANDATORY and chilling the dough is necessary to produce thick, fat, chewy cookies that do not spread. Don't skimp on this step!
- Preheat oven to 350 degrees F. Line 2 cookie sheets with silicone liners or mist the sheets lightly with cooking spray. Portion 1/4 cup sized balls of dough (or two Tablespoon-sized cookie dough scoop's worth of dough) into huge balls of dough and place them onto the baking sheet. Bake for approx. 12 minutes, rotating pans halfway through baking time. Cookies will be lightly golden on top and may appear slightly undone; this is normal as they will continue to set up as they cool. Do NOT over-bake them! Cool the cookies on the baking sheet for about 5-10 minutes before carefully transferring to a wire rack to cool completely.
- Serve cookies warm or room temperature, if desired. For the full Levain Bakery effect, serve them warm!
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- Preheat oven to 350 degrees. Line baking sheet with parchment paper or silicone baking mat and set aside.
- In a large bowl, cream butter and sugars until light and fluffy. Stir in vanilla and egg. Add in dry ingredients and stir until just incorporated. Stir in the chocolate chunks and walnuts.
- Scoop onto prepared baking sheets and bake 8-9 minutes or until the edges are golden and the centers look barely undercooked. Remove from oven and cool 3 minutes. Transfer to cooling rack and serve warm. Or store in airtight container for up to 3 days.
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Estimated Reading Time 3 mins
- In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), cream together butter, sugar, brown sugar, and salt until smooth. Scrape down bowl as needed.
- Add egg and egg yolks one at a time, mixing on low speed until fully incorporated. Add vanilla. Mix on medium speed for 2-3 minutes until batter is thick, fluffy, and pale.
- In a separate bowl, whisk together flour, baking soda, and baking powder. Add to mixing bowl and mix on low speed until combined. Fold in chopped walnuts and chocolate chunks.
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- In a mini food processor, process chickpeas until almost smooth, about 30 seconds. Add water, vanilla, and vinegar; process until smooth and creamy, about 1 minute. Spoon chickpea mixture into a large bowl. Add butter and beat with a mixer at medium speed until fluffy and smooth, about 1 minute. Add sugars and beat at medium speed until well blended, about 1 minute. Beat in egg.
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- Preheat the oven to 350°. Spread the walnuts on a baking sheet and toast in the oven for 10 minutes, until they are fragrant and beginning to brown. Remove from the oven; leave the oven on.
- In a medium bowl, use an electric mixer to cream together the butter and sugar. Add the eggs, vanilla and sea salt and beat to combine. Add the cocoa powder and coconut flour and beat until no lumps remain. Stir in the toasted walnuts and chocolate chips.
- Line a baking sheet with parchment paper. Drop the batter by heaping tablespoons onto the prepared baking sheet.
- Bake in the preheated oven for 15 to 18 minutes, until the bottoms are lightly browned. Set aside to cool completely before serving.
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