Walnut cookies
Votes: 1
Time: 1 hour.
Complexity: easily
Quantity: 36 cookies
Complexity: easily
Quantity: 36 cookies
The wonderful chocolate flavor makes these cookies one of the most popular treats for children and adults alike. Chocolate chip cookies with nuts are incredibly delicious, rich, aromatic, and healthy. They're super easy and quick to make. And they disappear even faster, so you can be sure they'll become a favorite within the next six months.
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:
- 110 g softened butter
- 3/4 tbsp. (180 gr.) brown sugar
- 1/2 cup plus 110 g sugar
- 1 large egg (40 g)
- 1 teaspoon vanilla extract
- 1 teaspoon of salt
- 1.25 cups premium flour plus 200 g.
- 1/2 teaspoon of baking soda
- 1/4 tsp baking powder
- 250 g dark chocolate shavings (about 1.5 cups)
- 3/4 cup (85 g) chopped walnuts, optional
We recommend
Recipes with similar ingredients: premium flour, dark chocolate, walnuts, brown sugar, vanilla extract, eggs
Cooking the dish according to the recipe:
- Using a wooden spoon, cream the butter with the brown and white sugars in a large bowl until smooth. Add the egg, vanilla, and salt and mix well.
Sift the baking soda and baking powder into the flour and mix gently. Add the chocolate and nuts, mixing until evenly distributed throughout the dough. Cover and refrigerate for 30 minutes. - Position the oven racks on the third highest and third lowest levels and preheat to 180°C. Line two baking sheets with parchment paper.
- Scoop 2.5cm diameter balls of dough with a regular spoon or ice cream scoop and place them 5cm apart on the prepared baking sheets.
- Bake the cookies for 13-17 minutes, rotating the baking sheets after 7-9 minutes, until golden brown. If you like your cookies very soft, bake them for 13 minutes. If you like your cookies crispier, bake them for 17 minutes.
Transfer to a wire rack and cool. I think these cookies are best the day they're baked, but if not eaten, they can be stored in an airtight jar for up to 4 days.
Recipe chewy cookies with dry milk and cane sugar.
Author of the recipe - Elizabeth Faulkner is a chef at the Yosemite Inn in California, USA; she was named Pastry Chef of the Year in 2005.
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