Steve's Chocolate Chip Walnut Cookies
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- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Directions
1 stick (1/2 cup, 113 grams) unsalted butter1 egg150g or about 1 1/4 cup flour150g or about 3/4 cup brown sugar1/2 tsp vanilla extract1/4 tsp ground cardamom1/2 tsp cinnamon1/4 tsp ground nutmeg1/2 tsp baking soda1/4 tsp salt135g (~ 1/2 cup and 2 Tbsp) chocolate chips50g coarsely chopped walnuts (optional)
0. Preheat oven to 375F (~190C).
1. Cream butter and sugar (hand or stand mixer, or by hand).
2. Stir in egg, add vanilla. Scrape down bowl as necessary.
3. Mix dry ingredients (flour, salt, baking soda, spices) in separate bowl.
4. Slowly stir in flour mixture to butter mixture until smooth. Scrape down sides of bowl as necessary.
5. With a spoon or spatula stir in chocolate chips and walnuts until evenly distributed.
6. Cover and chill (fridge or freezer) ~15-30 minutes.
7. Form into about 2 dozen balls and arrange on parchment paper lined cookie sheet(s). If you make balls from unrounded tablespoon scoops, you will get 24 cookies; if you instead use slightly-rounded scoops, you'll get closer to 20 or 21 cookies. This recipe was calculated for 24.
8. Bake 10-14 minutes or until golden brown around the edges. After removing from the oven, let the cookies sit 30 seconds before moving to a cooling rack.
Serving Size:�Makes 2 dozen cookies; a serving is one cookie.
1. Cream butter and sugar (hand or stand mixer, or by hand).
2. Stir in egg, add vanilla. Scrape down bowl as necessary.
3. Mix dry ingredients (flour, salt, baking soda, spices) in separate bowl.
4. Slowly stir in flour mixture to butter mixture until smooth. Scrape down sides of bowl as necessary.
5. With a spoon or spatula stir in chocolate chips and walnuts until evenly distributed.
6. Cover and chill (fridge or freezer) ~15-30 minutes.
7. Form into about 2 dozen balls and arrange on parchment paper lined cookie sheet(s). If you make balls from unrounded tablespoon scoops, you will get 24 cookies; if you instead use slightly-rounded scoops, you'll get closer to 20 or 21 cookies. This recipe was calculated for 24.
8. Bake 10-14 minutes or until golden brown around the edges. After removing from the oven, let the cookies sit 30 seconds before moving to a cooling rack.
Serving Size:�Makes 2 dozen cookies; a serving is one cookie.
Nutritional Info Amount Per Serving
- Calories: 126.1
- Total Fat: 7.1 g
- Cholesterol: 18.1 mg
- Sodium: 6.1 mg
- Total Carbs: 17.2 g
- Dietary Fiber: 0.3 g
- Protein: 1.3 g
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