Steve's Chocolate Chip Walnut Cookies
Nutritional Info
- Servings Per Recipe: 24
- 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
View full nutritional breakdown of Steve's Chocolate Chip Walnut Cookies calories by ingredient
Introduction
A simple recipe for about two dozen chocolate-chip and walnut cookies augmented by a few warm spices. A simple recipe for about two dozen chocolate-chip and walnut cookies augmented by a few warm spices.Number of Servings: 24
Ingredients
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1 stick (1/2 cup, 113 grams) unsalted butter
1 egg
150g or about 1 1/4 cup flour
150g or about 3/4 cup brown sugar
1/2 tsp vanilla extract
1/4 tsp ground cardamom
1/2 tsp cinnamon
1/4 tsp ground nutmeg
1/2 tsp baking soda
1/4 tsp salt
135g (~ 1/2 cup and 2 Tbsp) chocolate chips
50g coarsely chopped walnuts (optional)
Tips
a. You may substitute oat flour / ground oats for part of the flour.
b. You may wish to add a pinch of baking powder and ~1 tsp corn starch to the dry ingredients.
c. The cardamom imparts a fresh aroma to the cookies that hints at citrus and mint.
Directions
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.
Member Ratings For This Recipe
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