Chocolate Walnut Cookie | Facts of Food

Facts of Food

Name: Chocolate Walnut Cookie
Prep time: 20 min
Cook time: 16 min
Total time: 36 min
Yield: 10
Ingredients: Gold Medal All Purpose Flour with Resealable Bag; SIGNATURE SELECTS Baking Powder, Double Acting; Arm & Hammer Fridge-N-Freezer Baking Soda; Clabber Girl Gluten Free Non GMO Corn Starch; O Organics Sugar, Organic, Dark Brown; O Organics Cane Sugar, Granulated, Organic; Pete and Gerry’s Organic Eggs Eggs, Organic, Free Range, Large; Value Corner Vanilla Flavor, Imitation; Challenge Butter, Unsalted, European Style; Morton Iodized Salt, 26 Ounce; Toll House Semi Sweet Mini Morsels; SIGNATURE SELECTS Toasted Oat, Honey Nut

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Chocolate Walnut Cookie

Serves 1020 mins prep16 mins cook

These Levain-style Chocolate Walnut Cookies are large, soft, and packed with rich dark chocolate and crunchy walnuts. Perfectly baked with a golden edge and chewy center, these cookies make for a delightful treat.

0 servings

What you need

Gold Medal All Purpose Flour with Resealable Bag

cup all purpose flour

SIGNATURE SELECTS Baking Powder, Double Acting

tsp baking powder

Arm & Hammer Fridge-N-Freezer Baking Soda

tsp baking soda

Clabber Girl Gluten Free Non GMO Corn Starch

tsp cornstarch

cup dark brown sugar

O Organics Cane Sugar, Granulated, Organic

cup granulated sugar

organic eggs

tsp vanilla extract

Challenge Butter, Unsalted, European Style

cup unsalted butter

pinch salt

cup semisweet chocolate chips

SIGNATURE SELECTS Toasted Oat, Honey Nut

cup roasted nuts

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Instructions

1: Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.

2: In a medium bowl, whisk together flour, baking powder, baking soda, and cornstarch. Set aside.

3: In a large bowl, use an electric mixer to cream together brown sugar, granulated sugar, and butter until light and fluffy.

4: Beat in eggs one at a time, followed by vanilla extract. Mix for 3-4 minutes until the batter turns pale in color and the sugar is well incorporated.

5: Gradually mix in the dry ingredients until just combined, being careful not to overmix.

6: Stir in chocolate chips and walnuts.

7: Scoop large size balls of dough onto the prepared baking sheet, leaving about 4 inches of space between each cookie. Top with more chocolate chips and walnuts.

8: Bake for 13-16 minutes or until the edges are lightly golden brown.

9: Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

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