Yes, we said it. The best COOKIES Ever!
There’s something undeniably special about biting into a warm, freshly baked cookie. The buttery richness, the sweetness, the gooey chocolate chips, and—wait for it—the crunchy, earthy goodness of walnuts. Oh yes, we're taking your classic chocolate chip cookie and giving it a nutty makeover. Trust me, these cookies are about to become your go-to treat.
Here’s why - They the best Chocolate Chip Cookies:
They’re soft on the inside, perfectly crisp on the outside, and packed with enough walnut power to make your taste buds do a happy dance. I promise you, once you’ve tasted these, you’ll never go back to your plain old chocolate chip cookies again.
Let's talk texture.
You want that sweet spot between chewy and crunchy, right? These cookies *nail* it. The butter makes them melt-in-your-mouth soft, while the walnuts add a layer of crunch that is pure perfection. Every bite is a dance of textures and flavors.
Why walnuts?
Besides the fact that walnuts and chocolate are a match made in heaven (seriously, they’re like the Beyoncé and Jay-Z of the cookie world), they also give these cookies a more complex flavor profile. There’s this subtle earthiness that balances the sweetness from the sugars, and they bring an extra dose of crunch. Plus, walnuts are brain food! So technically, eating these cookies makes you smarter. 🍪 + 🧠 = Genius snack!
Prep Time: 15 min
Cook Time: 10 - 15 Min
Yield: 24 / 30 (depending on the size you choose)
Ingredients:
- 1/4 cup white sugar
- 1 1/4 cup brown sugar
- 2 1/4 cups flour
- 185g real butter (only real butter)
- 1 egg
- 1 1/2 tsp vanilla
- 1 tsp bicarbonate of soda
- 2 cups chopped dark baking chocolate (let’s not be stingy with the chocolate, ok?)
- 1 cup chopped walnuts (The Walnut Pantry is the best)
The Method: Preheat your oven to 180°C (350°F)
1. Cream the butter and sugars: In a large bowl, beat the butter, white sugar, and brown sugar together until light and fluffy. This is the foundation of that rich, buttery flavor.
2. Add the egg and vanilla: Crack in your egg, pour in the vanilla, and beat them into the mixture. It’ll start to smell irresistible at this point.
3. Mix in the dry ingredients: Gradually add the flour and bicarbonate of soda. Mix just until it all comes together—you don’t want to overmix!
4. Stir in the chocolate and walnuts: Time to take it to the next level. Gently fold in those chunky chocolate pieces and chopped walnuts, making sure they’re evenly distributed throughout your dough. This is where the magic happens.
5. Bake to perfection: Preheat your oven to 180°C (350°F). Scoop spoonfuls of dough onto your baking sheet. Place in the fridge for 1 hour (do not leave this step out). Bake for 10-15 minutes or until golden brown around the edges but still soft in the middle. You’re aiming for the perfect balance between crispy and chewy.
6. Let them cool (if you can): Once these beauties come out of the oven, resist the urge to dive in immediately. Let them sit for a few minutes so the chocolate can set and the walnuts can cool to their ultimate crunchy form.
FYI - The most important step (other than the walnuts and chocolate)
Refrigerating your dough allows the fats to cool. As a result, the cookies will expand more slowly, holding onto their texture. If you skip the chilling step, you're more likely to wind up with flat, sad disks instead of lovely, chewy cookies.
Enjoy the best cookie of your life.
Once they’ve cooled down just enough (or not—sometimes you just can’t wait), take a bite and let the mesmerizing happen. The warm, gooey but crispy chocolate, the buttery richness, and the satisfying crunch of walnuts—it’s everything you didn’t know you needed in a cookie.
So, go ahead. Make a batch, share (if you dare), and then sit back as everyone you know begs for the recipe. Just be warned: once you make these, you’ll be on permanent cookie duty for life. And really, is that such a bad thing?
Happy baking, walnut lovers! 🍪
