Best 5 Maddys Chocolate Chip And Walnut Cookies Recipes
Indulge in the delightful symphony of flavors presented by Maddy's Chocolate Chip and Walnut Cookies. These delectable treats are a harmonious blend of chewy chocolate chips, crunchy walnuts, and a soft, buttery cookie base. Each bite offers a perfect balance of sweetness and texture, leaving you craving more. Our collection of recipes provides you with various options to satisfy your cookie cravings. Whether you prefer classic chocolate chip cookies, the nutty crunch of walnuts, or a combination of both, we have a recipe that will tantalize your taste buds. Prepare to embark on a culinary journey that will leave you with a lingering sense of satisfaction and a smile on your face.
Check out the recipes below so you can choose the best recipe for yourself!
THE BEST CHOCOLATE CHIP AND WALNUTS COOKIES
The Best Chocolate Chip And Walnuts Cookies recipe out there! This might be a keeper for some of you if you like soft cookies inside and crunchy outside.
Provided by The Bossy Kitchen
Categories Dessert
Time 31m
Number Of Ingredients 12
Steps:
- Preheat oven to 375F.
- Beat together butter, brown sugar, white sugar, egg, and vanilla until smooth and well combined.
- In a different bowl, mix flour, salt, baking soda, baking powder.
- Add the flour to the previous mixture and mix until well incorporated.
- Add the chocolate chips and the nuts.
- Mix well.
- Scoop 1/4 cup batter for each cookie about 2 inches apart on baking sheets lined with parchment paper.
- Bake for 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.
Nutrition Facts : Calories 299 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 37 milligrams cholesterol, Fat 15 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 198 milligrams sodium, Sugar 24 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
OATMEAL-MILK CHOCOLATE CHIP COOKIES WITH WALNUTS
Adding milk chocolate chips and chopped walnuts makes these oatmeal cookies a delicious mouthful.
Provided by Food Network Kitchen
Time 1h35m
Yield about 2 dozen cookies
Number Of Ingredients 12
Steps:
- Beat the butter, brown sugar and granulated sugar with an electric mixer, on medium-high speed, in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
- Whisk the flour, oats, baking soda, cinnamon and salt together in a medium bowl. Add the flour mixture to the butter mixture and beat on low until just combined. Stir in the milk chocolate chips and walnuts.
- Line 2 baking sheets with parchment. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2-inches apart on the prepared baking sheets and refrigerate for 30 minutes.
- Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
- Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.
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.
WALNUT CHOCOLATE CHIP COOKIES
Nothing is better than a batch of homemade cookies and these are sure to become a favorite in your family. The walnuts adds a wonderful crunch.-Bethany Thayer, Troutville, Virginia
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, lightly cream the margarine and sugars. Add eggs, one at a time, beating well after each addition. Beat in yogurt and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in chocolate chips and walnuts. , Drop by heaping tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 375° for 8-10 minutes or until golden brown. Remove to wire racks.
Nutrition Facts : Calories 95 calories, Fat 4g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 94mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
MADDY'S CHOCOLATE CHIP AND WALNUT COOKIES
Steps:
- Heat oven to 375°F. Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. HIGH ALTITUDE DIRECTIONS (classic cookies): Increase flour to 2-2/3 cups. Decrease baking soda to 3/4 teaspoon. Decrease granulated sugar to 2/3 cup. Decrease packed light brown sugar to 2/3 cup. Add 1/2 teaspoon water with flour. Bake at 375°F, 5 to 7 minutes or until top is light golden with golden brown edges
Tips:
- For chewier cookies, chill the dough for at least 30 minutes before baking.
- To ensure even baking, use a cookie scoop to portion the dough and space the cookies evenly on the baking sheet.
- Bake the cookies until the edges are golden brown and the centers are set but still slightly soft.
- Allow the cookies to cool completely on the baking sheet before transferring to a wire rack.
- Store the cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 2 months.
Conclusion:
Maddy's chocolate chip and walnut cookies are a classic recipe that is sure to please everyone. With their chewy texture, rich chocolate flavor, and crunchy walnuts, these cookies are perfect for any occasion. Whether you are baking them for a party, a potluck, or just to enjoy at home, these cookies are sure to be a hit. So next time you are looking for a delicious and easy-to-make cookie recipe, give Maddy's chocolate chip and walnut cookies a try. You won't be disappointed!
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