Chocolate cookies with white chocolate chips and walnuts

Step 1

Preheat oven to 350 degrees.

Table of Contents Show

Description
Ingredients
Preparation
More Recipes from Julia {The Roasted Root}
What makes a cookie soft and chewy or crispy?
What makes cookies moist and chewy?
What makes cookies fluffy or flat?
What makes a cookie cakey vs chewy?

Step 2

While oven is heating, mix together in a medium size bowl the flour,cornstarch,and baking soda and set aside.

Step 3

Mix together both sugars and butter until creamy.

Step 4

Add egg and vanilla blending well.

Step 5

Gradually stir in flour blend to egg/butter mixture.

Step 6

Fold in chocolate chips and walnuts.

Step 7

Drop by Tablespoons onto a greased baking sheet( I used greased parchment paper on the cookie sheets).

Step 8

Bake for 10 minutes, or until golden brown.

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Description

Classic white chocolate chip cookies with walnuts. Soft on the inside with the perfect crunch on the outside.

Ingredients

1 whole Egg
½ cups Unsalted Butter
1 teaspoon Vanilla Extract
½ cups Cane Sugar
½ cups Tightly Packed Brown Sugar
1-¼ cup All-purpose Flour
½ teaspoons Baking Soda
½ teaspoons Salt
6 ounces, weight Ghirardelli White Chocolate Chips
1 cup Chopped Walnuts

Preparation

Preheat oven to 375ºF.

In a mixing bowl (or a mixer), combine the egg, butter, vanilla extract, and sugars. Mix until creamy. Add the flour, baking soda, salt and mix until combined. Finally, add the white chocolate chips and chopped walnuts and fold into the dough.

Roll small spoonfuls of the cookie dough into balls and place a few inches apart on a lightly oiled cookie sheet. Bake for 11 minutes or until the cookies are just beginning to turn golden brown.

More Recipes from Julia {The Roasted Root}

Hello friends!

I hope you’re all enjoying this last Sunday of the year. I mean, WOW. Can you believe 2013 is basically… in the wind?! It all happened so so fast. It was such an amazingly blessed year for us over here that I can only dream this coming one will match its greatness.

Fingers crossed!!!

Since we only have a few days left of this year (and all the crazy diets that inevitably come with the new one…), I figured there’s no time like NOW to shove these super-totally-addicting white chocolate walnut cookies right in your pretty little faces.

These cookies are so soft and full of brown sugar/ white chocolate /walnut-y goodness on the inside, and ALSO crispy and gorgeously golden on the outside – and more importantly, the edges. Crispy edges are serious business!

Wishing you all an amazing New Year!!! xo

Brown Sugar White Chocolate Walnut Cookies – Baker by Nature

Makes 2 dozen cookies

Ingredients:

2 sticks (8 ounces) salted butter, at room temperature

1 3/4 cups light brown sugar

2 large eggs and 1 large egg yolk

3 teaspoons vanilla extract

1 1/4 teaspoon baking soda

3/4 teaspoon baking powder

2 1/2 cups all purpose flour

1 cup walnuts, very finely chopped

2 cups white chocolate chips

Instructions:

In the bowl of stand mixer cream fitted with the paddle attachment beat together the butter and brown sugar on medium-speed until light and fluffy; about 2 minutes.

Reduce speed to medium and add in eggs, egg yolk, and vanilla, beating until just smooth; about 25 seconds.

Reduce mixer back to low speed and add in salt, baking soda, baking powder and flour, mixing until just combined.

Fold in walnuts and white chocolate chips.

Chill dough for at least 4 hours, and up to 36 before baking.

Preheat oven to 375° (F) 30 minutes before baking.

Line 2 large baking sheets with parchment paper, and form dough into 2 tablespoon sized balls, leaving 2 inches apart on baking sheet.

Bake for about 8 minutes, or until just golden around edges. Don’t over bake! They will firm up a lot as they cool.

Allow the cookies to cool on baking sheet for 5 minutes before transferring to wire rack to finish cooling completely.

Keep any unused dough in the refrigerator while cookies bake.

Butter contributes milk solids and water to a cookie, both of which soften it. Brown sugar contributes molasses – again, a softener. Using lower-moisture sugar (granulated) and fat (vegetable shortening), plus a longer, slower bake than normal, produces light, crunchy cookies.

What makes cookies moist and chewy?

Double Your Yolks Most cookie recipes call for at least one egg. You can try omitting the white of each egg, which tends to dry out when baked, and replacing it with an additional yolk Plus, egg yolks have more fat than egg whites, which helps to keep your cookies moist and chewy.

What makes cookies fluffy or flat?

Room temperature butter is just the right consistency to incorporate air when it's creamed with sugar. These trapped air pockets result in risen, fluffy cookies. If the butter is any warmer, it won't incorporate enough air and your cookies will have less rise.

For softer, chewier cookies, you will want to add much less granulated sugar, slightly more brown sugar, and a fair bit less butter. For cakey cookies, you will often be including even less butter and sugar.