Chocolate chunk cookies … who doesn’t love those? I realized that I had not made homemade cookies since October! That’s almost 10 months ago. I can’t believe I haven’t had a homemade cookie in that long. Life is supposed to be for enjoying, so I decided to enjoy myself a bit yesterday and treat myself to cookies. They are my favorite treat, after all.
I chose to add walnuts to my cookies, but I wanted to toast the walnuts and I wanted to toast them so they were nice and brown, not just a little brown. This only took about 6 minutes in a preheated 350 degree oven. Make sure to check them often and shake the pan a bit so they don’t burn.
Once they were done, I set them aside to cool.
While the walnuts were cooling, I made the cookie dough. I started by combining all purpose flour, kosher salt and baking powder to a bowl and whisking. I like to use baking powder instead of baking soda when making my cookies because they come out a little puffier. They don’t seem to fall flat when I do this, which I like. I set this bowl aside while mixing the wet ingredients in the bowl of my electric mixer.
In the bowl of my electric mixer, I creamed together a crisco butter stick, brown sugar, granulated sugar and vanilla until creamy. I then added my eggs and beat them in. I use jumbo or extra large eggs when baking these cookies. Once the eggs were incorporated, I slowly added my dry ingredients, with the mixer on low. After the dry ingredients were incorporated into the wet ingredients, I poured chocolate chunks, dark chocolate chips and the toasted walnuts. I chopped the toasted walnuts before adding them to the mix.
I set the bowl into my refrigerator to get nice and cold. Keeping the dough cold ensures that you will have a crispy cookie, which is my favorite type of cookie – nice and crispy.
I let the dough sit in the fridge for an hour before baking. Once I was ready to bake the cookies, I dropped them by teaspoon onto the cookie sheets and baking them. Once the cookies were on the sheet and ready to bake, I placed the bowl back into the refrigerator until I was ready to make the next batch. The cookies were placed in a preheated 375 degree oven for 12 minutes. I switched the sheets half-way through, moving the top cookie sheet to the bottom rack and the bottom cookie sheet to the top rack.
These cookies were a definite winner! I put a couple bags together for Kylie to give to her friend, Kendra. I hope she likes them :)!
Of course, I saved lots of cookies for Dennis and Kylie, Dennis loves sweets even though he hasn’t had them in a couple months and Kylie’s a teenager, so of course she loves sweets.
2-1/4 cups all-purpose flour
1-1/2 teaspoons kosher salt
1 teaspoon baking powder
1 cup dark brown sugar
1/2 cup granulated sugar
1 cup Crisco butter flavored baking sticks (1 stick)
1-1/2 teaspoons vanilla extract
1-1/4 cups chocolate chunks
1 cups dark chocolate chips
1 cup toasted walnuts, chopped
- Combine flour, salt and baking soda in a bowl and whisk. Set aside.
- In the bowl of an electric mixer, cream together Crisco butter stick, brown sugar, granulated sugar and vanilla until creamy. Add eggs and beat.
- Slowly add dry ingredients and mix.
- Stir in chocolate chunks, chocolate chips, and toasted walnuts.
- Place bowl in the refrigerator for an hour to chill.
- Preheat oven to 375 degrees and line your sheet pans with parchment paper.
- Drop dough by rounded teaspoon onto baking sheet.
- Bake for 12 minutes, checking after 10. Switch pans halfway through.
Until next time, Kris