These are New York style chocolate chip cookies with walnuts… and they are easy to make, just be sure to pop in the oven on a preheated tray to get that crispy crunch.
Crunchy, fat, delicious cookies with a soft chewy centre because of the melted chocolate. They can be made thick and huge or make them slightly smaller for a more crispy bite.
This recipe should make about 12 cookies.
Jump to recipe here.
I love seeing your creations, so if you bake this please tag @life.with.janet on Instagram so I am notified
- 100g Walnuts (Without Skins)
- 400g Milk Chocolate Chips
- 230g Cold Butter, Cubed
- 160g Caster Sugar
- 160g Soft Light Brown Sugar
- 200g Self-Raising Flour
- 300g Plain Flour
- 1/4 tsp Salt
- 1/4 tsp Bicarbonate of soda
- 2 tsp Baking Powder
- 2 LG eggs
Preheat oven to 180°C and preheat baking sheet/tray.
Add walnuts and milk chocolate together.
Mix the cold butter and beat until broken up. Add castor sugar and soft brown sugar and beat together.
Add chocolate and walnuts and mix until just combined together.
Add dry ingredients and combine gently until a breadcrumb mixture is formed.
Add gently whisked eggs and mix until a dough forms. Don’t overmix.
Press into cookie balls and weigh each one at 120g, be gentle and do not roll… press.
When rolled put all into the freezer for 1½ hours.
Bake at 180°C straight from the freezer onto the preheated baking sheet/tray for 17 minutes.
Cool on the tray before placing in a storage container.
Watch out for walnuts because they can often have shells in the packet… tip them all out and carefully look through.
The dough can be stored in the freezer and one or two cookies may be cooked as you need them.
Heat the baking sheet in the oven before baking the cookies so that the dough hits a hot surface when baking.
Make sure they are well spaced out on tray.
The recipe calls for 120g measure for each cookie dough but I used 60g.
One thought on “New York Style Chocolate Chip Cookies with Walnuts”