Chocolate Chip Walnut Cookies

A moreish cookie of texture and taste that is also crisp and chewy. Although you may use whichever variety of chocolate chips or chocolate chunks you wish, I find using 70% cocoa chocolate chips has less sweetness then semi-sweet chips and adds a deep rich flavour which goes so well with the chopped walnuts and caramelly flavour of the cookie in this recipe. 

Chocolate Chip Walnut Cookies

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makes approximately 3 dozen

1 cup butter, softened

3/4 cup white sugar

3/4 cup packed dark brown sugar

2 large eggs, room temperature

2 teaspoons vanilla extract

1 - 2 tablespoons hot water

3 cups unbleached all purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

1/2 teaspoon salt

1 250g package of 70% cocoa chocolate chips

1 cups chopped walnuts

Preheat oven to 350ºF (180ºC). Line a large baking tray with baking parchment or two standard baking trays and set aside.

In a medium bowl combine and whisk together the flour, baking soda, cream of tartar and salt. Add the package of chocolate chips and chopped walnuts and stir to coat. Set aside.

In a large bowl, add the butter, white sugar, brown sugar, using a handheld electric mixer beat together until creamy. Beat in the eggs one at a time. Stir in the vanilla and hot water.  

Add the flour mixture to the buttery sugar mixture and stir until combined. If you find the dough just a touch dry add a wee bit more hot water, about 1 tablespoon, to make the cookie dough more pliable.

Scoop dough by using a cookie dough scoop or drop rounded tablespoonfuls of cookie dough, place about 2 inches, apart onto the prepared baking tray or trays. Bake in the preheated oven until edges are lightly browned about 10 to 15 minutes, baking time will depend on the size you scoop or drop by tablespoonfuls. Cool baked cookies on the baking tray 0r trays for about 3 minutes before transferring to a wire rack to cool completely. Repeat until all the dough has been used up and baked. Store in an air tight container.

Notes: I used Laura Secord 70% cocoa chocolate chips. 

Chewy Chocolate Chip, Cranberry & Walnut Cookies

Chewy on the inside and crunchy on the outside these sweet and delectable cookies are absolutely moreish. Marvellous with a glass of milk or mug of hot chocolate.

Chewy Chocolate Chip, Cranberry & Walnut Cookies

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makes 3 to 4 dozen

2 3/4 cups (675 ml) unbleached all purpose flour

1 teaspoon (5 ml) baking powder

1 teaspoon (5 ml) baking soda

1/4 teaspoon (1 ml) salt

2/3 cup (150ml) melted unsalted butter 

2 cups (500 ml) lightly packed dark brown sugar

2 large eggs

2 tablespoons (30 ml) hot water

1 package (250 g) milk chocolate chips

1/2 cup chopped dried cranberries

1/2 cup chopped walnuts

Preheat oven to 375ºF (190ºC). Line a baking tray with baking parchment paper. 

In a medium bowl whisk together the flour, baking powder, baking soda and salt.

In a large bowl, beat together the butter, brown sugar, eggs and hot water until smooth. Add the flour mixture to and beat well. Stir in the chocolate chips, chopped dried cranberries and chopped walnuts.

Drop by tablespoon onto the ungreased or lined baking tray. 

Bake 8 to 10 minutes. Cool on wire racks.  

Chocolate Chip Cookies

Not sure why I haven't posted a chocolate chip cookie recipe before, it's certainly not a lack of making them, many chocolate chip cookies have been created and ate. Perhaps because of its classic cookie status I felt the need not to. With many chocolate chip cookie recipes out there, trial and error, seem relevant and plausible, plus I am sure quite a few have their favourite go to recipe, like I most often do. However, with most recipes I bake, I research recipes, I read multiple recipes, and I tweak recipes, until I am content and go forward with a recipe; at times being dependant on what I have on hand, ingredient wise, to create that recipe. This is one of those times where multiple factors came in to play and resulted in one delicious cookie! - JD     

Chocolate Chip Cookies

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3/4 cup (1 and 1/4 sticks) soft unsalted butter, melted

3/4 cup dark brown sugar, packed

1/2 cup caster sugar

2 eggs

2 teaspoons vanilla extract

1 1/2 cups unbleached all-purpose flour

1/2 cup oat flour

1 teaspoon baking soda

1/2 teaspoon salt

1 x 300g package dark chocolate chip morsels 

112g (half of a 225g package) of white chocolate chip morsels

Preheat the oven to 325ºF (170ºF). Line a baking tray with baking parchment.

In a small bowl, gently melt the butter. Allow the melted butter to slightly cool for a few minutes.

In another bowl, combine the flour, oat flour, baking soda and salt. Stir to combine then add the dark and white chocolate chip morsels to the flour mixture, stir again. 

In a large bowl combine the dark brown and caster sugars and add the slightly cooled, melted butter and beat together. Add the eggs and vanilla extract, and beat until the mixture is light and fluffy.

Add the flour mixture, in three additions, to the butter sugar mixture until just blended.

Drop by heaping tablespoonfuls onto the prepared cookie sheet, making sure that the cookies are about 3 inches apart. (While one batch is baking, pop the bowl with the remaining cookie dough in the refrigerator until ready to bake the second batch. I, did not do this and found that the second batch of cookies spread just a little bit more than the first batch.)    

Bake in the preheated oven for about 15 to 17 minutes or until the edges are lightly browned. Cool on the baking tray for 3 minutes before transferring to a wire rack to cool completely. 

Chickpea Chocolate Chip Cookies

I have posted a chocolate chip cookie recipe before using chickpea flour however this recipe is slightly different than that one. This recipe uses chickpeas and the cookies are more soft and chewy in texture. With the help of a blender you will have these delicious cookies whipped up in no time.   

Chocolate Chip Cookie 

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1 can (15oz) chickpeas, drained

1/3 cup peanut butter

1/2 cup oat flour

1 teaspoon baking powder

1/4 cup maple syrup

1/2 teaspoon vanilla extract

2 tablespoons milk or soy milk

1 cup mini chocolate chips or 1/2 cup regular chocolate chips

Preheat oven to 350ºF. Line a baking tray with baking parchment paper and set aside.

Place the drained chickpeas, peanut butter, oat flour, baking powder, maple syrup, vanilla extract, and milk into a blender and blend until a smooth dough has formed.  

Place the dough into a medium bowl and stir in the chocolate chips. Once the chocolate chips have been mix into the dough. Use a dessert spoon to drop the dough on to the prepared baking tray. Use a knife to help lift the dough off the spoon as it may be quite sticky and tacky. Gently press down with the back of the spoon, or another spoon if you wish but why create more dishes to wash. Repeat until all the dough has been used. 

Bake in the preheated oven for 12 to 15 minutes or until nicely browned on the bottom. Remove the tray from the oven and gently press the tops of the cookies down with the underside of a lifter/spatula or fork. Let rest on the cookie sheet for 2 minutes then transfer to wire racks to continue cooling. Repeat until all the dough has been used. 

Notes: I made about 22 cookies.

Hope everyone had a good weekend! - JD