Stir onces to ensure they’re toasted evenly. Once your oven is preheated, simply spread the walnuts on a baking sheet and bake for 6 to 8 minutes.
Toasting your walnuts is optional but recommended for extra flavor. Sea salt flakes – Optional but recommended!.Chopped walnuts – See below for notes on toasting.Semi-sweet chocolate chips – Be sure to reserve some extra to add just before baking.Cornstarch – My secret ingredient to keep these cookies extra soft!.Sugar – A combination of brown sugar and granulated sugar are used in these chocolate chip cookies.Scroll down to the recipe card for the full ingredient list and measurements. Here are the most important ingredients in these chocolate chip and walnut cookies. While not quite as large as the original recipe, these chocolate chip walnut cookies are thick and chunky but they will stay soft when they’re baked and a little bit chewy thanks to the cornstarch.īasically, if you like your chocolate chip cookies with a little texture and you enjoy walnuts, these are the cookies for you! Key Ingredients They’re based on my Thick Chocolate Chip Cookie Recipe, so they stay thick and soft in the center instead of spreading while they bake. If you love walnuts and you love chocolate, you are going to LOVE these cookies! These Chocolate Chip Walnut Cookies are not your average chocolate chip cookies. Thick & Chunky Chocolate Chip Cookies with Walnuts How to Make Chocolate Chip Walnut Cookies.Thick & Chunky Chocolate Chip Cookies with Walnuts.While the texture of these is best on the first day (I like to make small batches and eat them fresh), they’ll keep uncovered at room temperature for 2 to 3 days.įrom Healthier Together by Liz Moody, published by Clarkson Potter, © 2019. Remove the cookies from the oven and let them cool on the pan for 10 minutes before transferring them to a wire rack to cool completely. Bake for 10 to 15 minutes, until the edges turn golden brown.Ĥ.
Scoop the dough into rounded teaspoonfuls and drop them onto the prepared baking sheet. Stir in the walnuts, oats, and chocolate chips, working the dough a bit to get everything distributed evenly (the dough will be thick-that’s okay).ģ. Stir in the almond flour, salt, coconut sugar, and baking soda until smooth. In a large bowl, beat together with a large spoon the egg, vanilla, and almond butter until combined. Line a baking sheet with parchment paper.Ģ.
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