Recipes

Chocolate Chip Walnut Cookies 

Chocolate Chip Walnut Cookies 
Photo by Nick Simonite

“Mmm, I love these cookies so much. They are really easy if you do a few things. First, make sure butter is at room temperature. Second, use an ice cream scoop when placing dough on sheet pan; the uniformity makes a difference. Third, after scooping, chill the cookies for 20-30 minutes in the fridge. We use parchment at the bakery, but I use a Silpat at home.”

recipe heading-plus-icon

yields

10 dozen cookies

    ingredients
  • 7 cups all-purpose flour
  • 1 tablespoon baking soda
  • 1 tablespoon salt
  • 5 cups butter, room temperature
  • 3¾ cups light brown sugar, packed
  • 1¼ cups dark brown sugar, packed
  • 2 cups granulated sugar, packed
  • 8 large eggs, room temperature
  • 2 tablespoons pure vanilla extract
  • 7 cups semi-sweet chocolate chips
  • 3½ cups chopped walnuts
steps

“Mmm, I love these cookies so much. They are really easy if you do a few things. First, make sure butter is at room temperature. Second, use an ice cream scoop when placing dough on sheet pan; the uniformity makes a difference. Third, after scooping, chill the cookies for 20-30 minutes in the fridge. We use parchment at the bakery, but I use a Silpat at home.” 

– Chef Elizabeth Chambers

  1. Preheat oven to 375 degrees.
  2. In large bowl, sift together flour, baking soda, and salt.
  3. In bowl of stand mixer, cream butter. Add all sugars to butter and cream until smooth.
  4. Slowly add eggs and vanilla, mixing on high until light and fluffy.
  5. Turn mixer to low and gradually add flour mixture, mixing until just combined.
  6. Fold in chocolate chips and walnuts until evenly incorporated.
  7. Using rounded tablespoon or small ice cream scoop, drop dough onto baking sheets, 2 inches apart. Refrigerate dough for 20-30 minutes.
  8. Bake for 10 to 12 minutes, rotating sheet halfway through. Let cool for 2 minutes then transfer to wire racks to cool completely. Repeat with remaining dough.

BAKING TIP: Take a scoop of dough and level scoop. Put them ‘mound up’ on the sheet. Chill before baking. No need to squish down down.

  • from Chef Elizabeth Chambers of Bird Bakery, San Antonio, Texas

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