Chocolate Chip & Walnut Cookies: Cookie Monster Would Kill For These


Now I know why if you give a mouse a cookie it’ll ask for milk. These made-from-scratch cookies are AMAZING! And yes, cookies and milk make the world a better place.  Welcome to our first post of our new segment, the Culinary Experience!  After the recipe as been tweaked a few times, this recipe that Vy has passed down to me has been perfected. I’m not gonna lie, usually chocolate chip cookies are not my first choice of cookies because they tend to be a too sweet for me. I’m more of an oatmeal-raisin kind of girl, but that’s just me.  The walnuts were a wonderful addition to this classic, complimenting the sweet perfectly with its mild crunch. The secret to perfect cookies?  Lots of good brown sugar.


2 cups of flour
1 teaspoon of baking soda
1 teaspoon of salt
3/4 cup of melted butter
1 1/4 cup of brown sugar
1/4 cup of white sugar
1 tablespoon of vanilla extract (you can tone it down with 1 teaspoon)
1 egg
1 egg white
1 cup of chocolate chips
1 1/2 cup of crushed walnuts


Hi folks! First thing is to measure out 2 cups of flour and sift it so that you separate the flour a little bit.  Next thing is to add the salt and the baking powder.

Now, on to a separate bowl…add the brown and white sugar together.  Then add in 3/4 cup of butter (melted either in the microwave or stovetop, but be careful not to get the butter too hot).  Now add in the egg with the egg white and stir to combine.

Now just pour in the flour mixture slowly into the wet mixture until its fully combine.  After it’s thoroughly mixed, pre-heat the oven at 325 degrees for 10 minutes.  (Put the dough in the refrigerator so that the dough can harden a bit during the pre-heating stage).  After the oven preheats for a bit, take the mixture out of the refrigerator and make sure to wash your hands.  When you are forming your cookies, you want to roll it up into a ball and lay it flat on to a metal sheet tray with aluminum foil paper.  Make sure to spray non-stick oil onto the aluminum foil sheet to prevent the cookies from sticking.  The exact amount of dough that is made into the ball is probably about 2 tablespoons, I usually just eye ball it.  You can definitely make the ball as big as you want, your cookies will just end up being bigger.  Leave them in your oven for exactly 20 minutes or until the edges start to brown, then take them out.  The middle might not look done, but the residual heat will cook it the rest of the way.

Make sure to let the cookies cool down for an hour or two before enjoying it, as the cookies are softer than usual since I prefer the brown sugar at a higher ratio. It makes the center a lot more chewy, while leaving the outside with a slight crisp.  ENJOY!!!


~ by thankgoditsfood on August 27, 2009.

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