CHOCOLATE CHIP WALNUT COOKIES
There is a special little bakery in New York City called Levain Bakery that makes seriously decadent and massively huge cookies, which are the inspiration for these giant treats. These oversized cookies are chewy on the inside and crispy on the outside with chunks of chocolate and slightly sweet walnuts studded throughout. The key to making them so chewy is using only dark brown sugar and skipping the granulated stuff altogether. The molasses in brown sugar gives the cookies the most ideal chewiness and just the right amount of sweetness.
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 16 to 18 cookies
Number Of Ingredients 11
Steps:
- Sift the flour, kosher salt, baking powder and baking soda together into a large bowl.
- Beat the butter and brown sugar in another large bowl with an electric mixer on medium-high speed, scraping down the sides of the bowl as needed, until pale and fluffy, about 4 minutes. (Use the paddle attachment for a stand mixer.) Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the dry ingredients and beat until combined. Fold in the chocolate chunks and walnuts by hand.
- Press plastic wrap directly onto the surface of the dough and refrigerate for at least 1 hour or up to overnight.
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
- Use a 2-ounce ice cream scoop to scoop half the dough onto the prepared baking sheets, spacing about 2 inches apart (you should have about 8 cookies, roughly 3 1/2-ounces each, per baking sheet). Sprinkle the flaky sea salt on top of the dough balls.
- Bake, rotating the pans from top to bottom and front to back halfway through, until the cookies are golden around the edges but still soft in the middle, 18 to 20 minutes. Let them cool for 10 minutes on the baking sheets, then transfer to a wire rack to cool completely, about 30 minutes.
- Store the cookies in a tightly sealed container at room temperature for up to 5 days.
WHITE CHIP CHOCOLATE COOKIES
These are my favorite cookies my grandma used to bake for me. They are really good with a tall glass of cold milk.
Provided by KATCOLTER
Categories Desserts Cookies Drop Cookie Recipes
Time 30m
Yield 54
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, baking soda and salt; stir into the creamed mixture. Fold in the white chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, until cookies are set. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 112.8 calories, Carbohydrate 14.8 g, Cholesterol 17.1 mg, Fat 5.8 g, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 3.5 g, Sodium 77.9 mg, Sugar 10.6 g
CHOCOLATE CHOCOLATE WHITE CHOCOLATE CHIP COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 30m
Yield 30 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Using a mixer, cream the butter and sugar until fluffy, scraping the sides once. Add the eggs, one at a time, mixing after each addition. Mix in the vanilla.
- Sift together the flour, cocoa, baking soda and salt, and then add in batches to the mixer, mixing until just combined after each addition. Gently blend in the white chocolate and chocolate chips.
- Using a cookie scoop, add 1 tablespoon portions to a baking sheet. Bake until the cookies are done but still soft and chewy, about 8 minutes.
- Let cool on a baking rack. Yummy!
CHOCOLATE COOKIES WITH WHITE CHOCOLATE CHIPS AND WALNUTS
Hubby loves these chocolate cookies with white chocolate chips and walnuts. They have a cake-like texture and use chocolate pudding as the "chocolate" ingredient. The cookie yield is based on teaspoon sized cookies, which is quite small (these do not spread much at all), so I actually drop mine by Tablespoons, which yields around 2 dozen, give or take a few.
Provided by Mandi T
Categories Drop Cookies
Time 25m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees (F).
- In a large mixing bowl, combine butter or margarine and sugars. Beat until creamy.
- Add vanilla and eggs and beat well.
- In a small bowl, stir together flour, baking powder and dry pudding mix. Add to margarine mixture and blend well.
- Stir in White Chocolate Chips and walnuts.
- Drop by teaspoonfuls onto ungreased cookie sheets.
- Bake at 350 for 8-10 minutes.
- Cool a bit in the pan before removing.
Nutrition Facts : Calories 168.6, Fat 10.1, SaturatedFat 2.2, Cholesterol 12.4, Sodium 123.2, Carbohydrate 18.1, Fiber 0.6, Sugar 10.3, Protein 2.3
WHITE CHOCOLATE, CHOCOLATE COOKIES
The reverse Chocolate Chip cookie. Rich dark chocolate with white chocolate chips.
Provided by Amy
Categories Desserts Cookies Drop Cookie Recipes
Time 35m
Yield 36
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Combine the cocoa, flour, and baking soda, gradually stir into the creamed mixture. Finally, fold in white chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, until puffy but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 173.4 calories, Carbohydrate 22 g, Cholesterol 26 mg, Fat 9.4 g, Fiber 1.2 g, Protein 2.3 g, SaturatedFat 5.7 g, Sodium 87.1 mg, Sugar 15.7 g
MAPLE WALNUT WHITE CHOCOLATE CHIP COOKIES
Grand Prize-Winning Recipe Fall 2010! Mix up 6 easy ingredients to create a cookie jar winner.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. In large bowl, stir cookie mix, butter, maple flavor and egg until soft dough forms. Stir in baking chips and walnuts.
- Using small cookie scoop or tablespoon, drop dough 2 inches apart on ungreased cookie sheets.
- Bake 13 to 14 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheets to wire rack. Cool completely. Store covered at room temperature.
Nutrition Facts : Calories 230, Carbohydrate 26 g, Cholesterol 20 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 19 g, TransFat 1 g
WHITE CHOCOLATE ORANGE COOKIES
These are my new personal favorites!
Provided by Jennifer
Categories Desserts Cookies Drop Cookie Recipes
Time 50m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream the butter and sugars together until light and fluffy. Beat in the egg and orange zest. Stir the flour, baking soda, and salt together; mix into the creamed mixture. Stir in the white chocolate chips and chopped walnuts. Drop tablespoonfuls of dough onto ungreased baking sheets.
- Bake for 10 to 12 minutes in the preheated oven. Allow to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 175.8 calories, Carbohydrate 17.9 g, Cholesterol 20.8 mg, Fat 11 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 5.6 g, Sodium 108.4 mg, Sugar 11.5 g
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