Chocolate Chip Walnut Cookies
Chocolate Chip Walnut Cookies are easy to bake for an everyday treat. This chocolate chip cookie recipe makes 24 cookies and you can make them to eat right away, or make the cookie dough batter to freeze and bake up just a few at a time.
Servings: 24
Calories: 284kcal
Ingredients
- ½ cup vegetable shortening
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup semi sweet chocolate chips
- 3 ounces dark chocolate bar chopped into pieces
- 1 cup chopped walnuts
Instructions
- Preheat oven to 375° F. Line a cookie sheet with parchment paper.
- In a mixing bowl, cream together the shortening and softened butter. Add regular sugar and brown sugar and beat until creamy. Add the eggs and vanilla and blend, scraping down the sides as needed.
- Add flour, baking powder, baking soda and salt. Mix to combine.
- Using a spatula, fold in the chocolate chips, dark chocolate and walnuts until combined. (You can use the mixer, too but it may break apart the ingredients a bit)
- Using a large tablespoon or large cookie scoop, scoop the dough onto your cookie sheet, leaving an inch or two between each ball. Use the heel of your clean hand or the bottom of a glass to slightly spread the cookie. This is my tip for making large cookies that bake evenly!
- Bake for 10-12 minutes or until the edges are golden brown and the inside is cooked through. Remove from the oven and allow to cool for 4-5 minutes before transferring to a wire rack.
Notes
To freeze unbaked cookie dough: Follow the instructions right up to baking and roll each cookie into a ball.
Portion out all the cookies and lay on a waxed paper or parchment paper lined baking sheet. Pop in the freezer for 30 minutes or so until they’ve begun to harden. Then, transfer the cookie dough balls into a freezer bag or other container. When it comes time to bake cookies you can pull as few (or as many!) as you’d like. If the dough is still frozen, add 3-4 minutes to the baking time.
Portion out all the cookies and lay on a waxed paper or parchment paper lined baking sheet. Pop in the freezer for 30 minutes or so until they’ve begun to harden. Then, transfer the cookie dough balls into a freezer bag or other container. When it comes time to bake cookies you can pull as few (or as many!) as you’d like. If the dough is still frozen, add 3-4 minutes to the baking time.
Nutrition
Serving: 1g | Calories: 284kcal | Carbohydrates: 35g | Protein: 3g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Cholesterol: 28mg | Sodium: 112mg | Fiber: 1g | Sugar: 22g
