Chocolate chip cookies with walnuts
Votes: 6
Time: 2 hours.
Complexity: easily
Servings: 36
Complexity: easily
Servings: 36
Nutritional value per serving:
Calories 206, total fat 13 G., saturated fats 6 G., proteins 2 G., carbohydrates 24 G., fiber 1 G., cholesterol 24 mg, sodium 91 mg, sugar 17 G.
Calories 206, total fat 13 G., saturated fats 6 G., proteins 2 G., carbohydrates 24 G., fiber 1 G., cholesterol 24 mg, sodium 91 mg, sugar 17 G.
In this recipe, Ina Garten uses larger chocolate chips instead of the standard teardrop-shaped chocolate chips. This means you'll have even more chocolate for each cookie! There will be a lot of cookies, so bake two baking sheets at a time, remembering to switch them halfway through baking to ensure even baking.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 220 g unsalted butter, room temperature
- 1 cup firmly packed light brown sugar
- 0.5 cup granulated sugar
- 2 tsp vanilla extract
- 2 large eggs at room temperature
- 2 cups premium flour
- 1 teaspoon of baking soda
- 1 teaspoon coarse salt
- 1.5 cups chopped walnuts
- 600 g semi-sweet chocolate pieces
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Cooking the dish according to the recipe:
- Preheat oven to 175°C.
- Using a mixer fitted with a paddle attachment, beat the butter with the white and brown sugars until light and fluffy. Add the vanilla, then the eggs, one at a time, and mix well. Sift together the flour, baking soda, and salt and add to the butter, mixing with the mixer on low speed. Add the walnuts and chocolate chips.
- Using a 1.5-inch (4.5-cm) ice cream scoop (or 1 heaping tablespoon), scoop the dough onto a parchment-lined baking sheet. Wet your fingers with water and lightly flatten the dough. Bake for exactly 15 minutes (the cookies will appear undercooked). Remove from the oven and let cool slightly on the baking sheet, then transfer to a wire rack and let cool completely.
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