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.
MURDOCK RECIPE: CHOCOLATE WALNUT COOKIES
Steps:
- Preheat oven to 350 degrees. Line two cookie sheets with parchment paper and lightly spray with nonstick spray.
- Spread walnuts on baking sheet and toast in oven for 10 minutes. Let cool.
- Meanwhile, beat egg whites in mixer using whisk attachment until soft peaks form, 5-8 minutes.
- In a separate large mixing bowl, whisk sugar, cocoa, walnuts and salt together. Gently fold in egg whites and vanilla. Do not overbeat.
- Spoon batter on parchment-lined cookie sheets to make 12 large cookies, six on each sheet. They do spread and may touch each other but come easily apart.
- Bake for 10 minutes, switch trays (top and bottom) and turn them and bake for 10 more minutes or until tops are glossy and slightly cracked. Remove from oven and slide parchment off baking sheet to cooling rack.
- Store in an airtight container for up to three days.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 8 grams, Carbohydrate 35 grams, Fat 10 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 69 milligrams, Sugar 30 grams
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